Budget Menu & Dirt Cheap Recipes General Recipes Low Fat Pumpkin Cheesecake

This topic contains 1 reply, has 1 voice, and was last updated by Jane October 27, 2006 at 1:30 pm.

  • Author
  • #237820

    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

    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.

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Budget Menu & Dirt Cheap Recipes General Recipes Low Fat Pumpkin Cheesecake