*  Exported from  MasterCook Mac  *

                            Pumpkin Cheesecake

Recipe By     : http://www.oocities.org/val_james/
Serving Size  : 16   Preparation Time :5:30
Categories    : Desserts                         Pumpkin

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           graham wafer crumbs -- * see note
  16      ounces        solid pack pumpkin -- canned
   2      cups          lowfat ricotta cheese
   1      cup           sugar
   3      tablespoons   all-purpose flour
   1      tablespoon    nonfat dry milk powder
   1      tablespoon    ground cinnamon
   1      teaspoon      ground allspice
   1                    egg white
     3/4  cup           evaporated skimmed milk -- canned
   1      tablespoon    vegetable oil
   1      tablespoon    vanilla

Preheat oven to 400°F.  Spray 9" springform pan with nonstick cooking
spray.  Add graham wafer crumbs; shake to coat pan evenly.  Set aside.

Combine pumpkin and ricotta cheese in food processor or blender; process
until smooth.  Add sugar, flour, milk powder, cinnamon, allspice, egg
white, evaporated skimmed milk, oil and vanilla; process until smooth.

Pour mixture into prepared pan.  Bake 15 minutes.  Reduce oven
temperature to 275°F.; bake 1 hour and 15 minutes.  Turn off oven; leave
cheesecake in oven with door closed 1 hour.  Remove from oven; cool
completely on wire rack.  Remove springform pan side.  Cover cheesecake
with plastic wrap; refrigerate at least 4 hours or up to 2 days.

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Per serving: 126 Calories; 2g Fat (15% calories from fat); 6g Protein; 21g
Carbohydrate; 13mg Cholesterol; 175mg Sodium
Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 1 Other
Carbohydrates

Serving Ideas : Garnish with fresh fruit, if desired.

NOTES : *Called "graham cracker crumbs" in the U.S.

Nutr. Assoc. : 3542 26007 0 0 0 0 0 0 0 0 0 0
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