WW Magazine Nov/Dec 2006 issue, p. 141
1 1/2 cups low-fat honey graham cracker crumbs (12 whole cookies)
2 Tbsp granulated sugar
2 Tbsp light stick butter, melted
1 Tbsp water
2 (8-ounce) packages fat-free cream cheese, softened
1 (8-ounce) package light cream cheese (Neufchatel), softened
1 cup vanilla fat-free yogurt
1 (15-ounce) can pumpkin puree
1 cup packed dark brown sugar
1/3 cup all-purpose flour
2 large egg whites
2 egg whites
1 tsp pumpkin pie spice
1. To make the crust, preheat the oven to 350. Spray a 9" springform pan w/nonstick spray. Combine the cracker crumbs, granulated sugar, melted butter, and water in a small bowl, stirring until the crumbs are evenly moistened. Firmly press the crumb mixture into the bottom of the pan & 2 inches up the sides. Bake until lightly golden, about 10 minutes. Cool on a rack.
2. Reduce the oven temp to 325. Put the fat-free cream cheese, light cream cheese, and yogurt in a food processor & process until smooth. Add the remaining ingredients & process just until blended. Pour the filling onto the crust. Bake until the center of the cake is lightly set, 55-60 minutes. Turn the oven off & leave the cake in the oven 1 hour. (Do not open the oven door). Cool completely in the pan on a rack, about 30 minutes; refrigerate at least 3 hours before unmolding & slicing.
Per serving (1/16th of cake): 211 Cal, 6 g Fat, 2 g fiber.
Points value: 4
*Good idea: For a crunchy cheesecake topping, when preparing the crust in step 1, make an extra 1/4 cup graham cracker crumbs. Spray a small nonstick skillet w/nonstick spray & set over medium heat. Add the crumbs & cook, stirring occasionally, until toasted & fragrant, about 5 minutes. Let cool then sprinkle on top of the cheesecake just before serving.
cblessum on 11/14/2007