Via dashingdish.comIngredients:
Cheesecake Filling
- 2 (8oz) packages 1/3 less fat cream cheese
- 1 cup low fat cottage cheese
- 3/4 cup egg beaters (or 1 egg and 4 egg whites)
- 1 1/4 cup sugar substitute of choice (or stevia to taste)
- 1 tsp vanilla extract
- 1 cup pumpkin
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice (more or less to taste)
Gingersnap Crust
- 1 1/2 cup gingersnap cookies (I measured them out before crushing, so I overfilled the measuring cup a bit to make up for the gaps between the cookies)
- 1/4 cup sugar substitute of choice
- 3 tablespoons light butter
Method:
1. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray. To make the crust, place cookies, sweetener, and melted butter in a food processor, and pulse until cookies are broken down into a very fine crumb. Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees.
2. Meanwhile, to make the filling, place the first five ingredients into a blender, (the cream cheese, cottage cheese, eggs, sweetener, and vanilla extract). Blend until the mixture is smooth.
3. Pour a little more than half of the filling over the gingerbread crust. Pour the remaining cheesecake filling into a bowl, and mix in the pumpkin puree and spices. Carefully pour the pumpkin cheesecake filling over the first cheesecake filling layer. (I used a spatula to gently smooth out the filling out once I poured it over the first layer).
4. Bake cheesecake in preheated oven for 45-50 minutes. (Note: The center will almost be set, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!) Allow cheesecake to cool at room temperature, then refrigerate for 4 hours, or overnight. Serve with whipped topping if desired! Enjoy!
Enjoy! Love Katie
Servings: 12 slices
Calories: 185 calories per slice
Weight Watchers Points Plus Value: 6 per slice