Make It Light - Pumpkin Cheesecake Delight - cooking recipe

Ingredients

vegetable cooking spray
1 c. nonfat Ricotta cheese
2 (8 oz.) tubs nonfat cream cheese
1 c. packed brown sugar
3 Tbsp. all-purpose flour
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 eggs or egg substitute product
1 (16 oz.) can mashed cooked pumpkin
4 egg whites
1/4 tsp. cream of tartar
1/4 c. plus 3 Tbsp. sugar, divided

Preparation

Coat bottom of 10-inch spring-form pan with cooking spray. Wrap outside, bottom and sides of pan with aluminum foil.
In food processor, add Ricotta and cream cheese and process until smooth. Add next 7 ingredients and process until smooth.
Pour into large bowl; stir in pumpkin and set aside.
Beat 4 egg whites and cream of tartar at high speed until foamy.
Gradually add 1/4 cup sugar (1 tablespoon at a time); beat until soft peaks form.
Gently stir in 1/4 of egg mixture into pumpkin mix.
Continue to fold in remaining egg white mixture.
Pour into prepared pan.
Place in a large shallow pan.
Add hot water to larger pan to depth of about 1-inch.
Bake at 300\u00b0 for approximately 45 to 50 minutes.
Remove from oven.
Remove foil from outside of spring-form pan.
Cover and chill for 8 hours.
Serve with fresh whipped cream or Cool Whip on top of each serving!
Yields 12 servings (approximately 233 calories per serving; 7 g. of fat).