Pumpkin-Ricotta Cheesecake - cooking recipe

Ingredients

12 (2 1/2-inch) squares honey graham crackers, made into crumbs
1 1/3 c. instant nonfat milk dry powder
3/4 c. part-skim Ricotta cheese
3/4 c. egg substitute
2/3 c. low-fat (1%) cottage cheese
1/2 c. canned pumpkin
1/4 c. firmly packed light brown sugar
1 Tbsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. vanilla extract

Preparation

Preheat oven to 350\u00b0. Spray an 8-inch spring-form pan with nonstick cooking spray. Sprinkle bottom of pan evenly with graham cracker crumbs. In a blender or food processor, puree remaining ingredients until smooth; pour mixture into prepared pan. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve. Makes 8 servings (3 POINTS per serving).