Pumpkin CheesecakeSubmitted by: SCUPCHURCH
1 C ground Almonds
2 packets Artificial sweetener
1 Tbsp I can't believe its not butter
2 - 8 oz packages Neufchatel / reduced fat Cream Cheese
1 C part skim Ricotta
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/4 tsp ground Ginger
1/2 tsp Vanilla extract
10 packets artificial sweetener
2 C Pumpkin puree, canned w/o salt or home made and mashed
1/4 C Sugar free Maple Syrup
1/4 C Molasses
3 Eggs, at room temperature
Crust: combine 1 C ground Almonds with 2 packets sweetener and 1 Tablespoon I Can't believe it's not Butter until crumbly. Spread over bottom of spring form pan. Bake for 10 minutes to toast almonds. Let cool. Wrap bottom of spring form pan with foil to seal.
Filling: In a mixer, beat Cream cheese and Ricotta until smooth. Add Pumpkin, spices, Vanilla, syrup and Molasses. Beat until smooth, scraping sides and bottom of the bowl often. Add one egg at a time mixing between eggs to incorporate. Pour batter into crust lined spring form pan.
Place foil wrapped, filled spring form pan in large roasting/ baking pan. Add boiling water to large pan and fill to 1/2 way up sides of spring form pan. Bake for 40-50 minutes or until cake is set in the center. Turn off oven, crake the door and let cake rest in oven for 15 minutes. Remove cake from water bath, and let cool completely. Run knife around edge of pan. Cover and refrigerate for 4 hours or overnight. Un-mold from Spring form pan. Serve either on Spring form tray or invert onto platter.
Serving Size: makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user SCUPCHURCH.