A blend of low-fat ricotta cheese and fat-free cream cheese keeps this
cheesecake within reach of dieters.

3/4 cup finely crushed graham crackers
2 tablespoons margarine or butter, melted
1 15-ounce carton low-fat ricotta cheese
1 8-ounce tub fat-free cream cheese
1 cup canned pumpkin
1/2 cup skim milk
1 envelope unflavored gelatin
1/2 cup orange juice (fresh-squeezed)
2 teaspoons finely shredded orange peel (set aside)
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 teaspoons vanilla
1 teaspoon pumpkin pie spice
Light whipped dessert topping (optional)
Pumpkin pie spice (optional)
For crust, in a medium mixing bowl stir together the crushed graham crackers
and melted margarine or butter until crackers are moistened. Press mixture
onto bottom of a 9-inch springform pan. Refrigerate while preparing the
filling. For filling, in a food processor bowl or blender container combine
half of the ricotta cheese, half of the cream cheese, half of the pumpkin,
and half of the milk. Cover and process or blend until smooth. Transfer to a
large mixing bowl. Repeat with remaining ricotta, cream cheese, pumpkin, and
milk. In a small saucepan sprinkle the gelatin over orange juice; let stand
5 minutes. Cook and stir over mixture. Stir in the orange peel, granulated
sugar, brown sugar, vanilla, and the pumpkin pie spice. Pour mixture into
chilled crust. Cover; refrigerate for at least 4 hours or until firm. To
serve, loosen crust from sides of pan; remove sides of pan. Cut into wedges.
If desired, garnish with whipped topping and sprinkle with additional
pumpkin pie spice.