Here is a WW recipe for pumpkin cheesecake. This makes 6 servings at 218 calories, or 4 points; or 8 servings at 163 calories or 3 points. I made it one Thanksgiving, and it’s very good. I might make it again this year.
WW Pumpkin Cheesecake
9 graham crackers (2½ inch squares), made into crumbs
1 cup lowfat (1% cottage cheese)
¾ cup part-skim ricotta cheese
¼ cup Egg Beaters or similar egg substitute
½ cup sugar
1 teaspoon ground ginger
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon cinnamon
1/8 teaspoon salt
1½ cups canned pumpkin
Preheat oven to 350 degrees. Spray a 9 or 9½ inch glass pie pan with nonstick cooking spray. Sprinkle graham cracker crumbs over bottom of pie plate and set aside.
In food processor or blender, combine cottage cheese and ricotta and process one minute, until smooth. Transfer cheese mixture to large bowl. Add Egg Beaters, sugar, spices, vanilla and salt and stir to mix well. Reserve ¼ cup of cheese mixture and set aside.* (see note).
Add pumpkin to cheese mixture in large bowl. Scrape batter into prepared pie plate. Drizzle the reserved cheese mixture in concentric circles over the pumpkin batter. With a knife, lightly draw the batter from the center toward the outer edge; starting about 2 inches from line, lightly draw the knife from the outer edge toward the center. Repeat pattern around the pie, alternating directions, to form a spiderweb pattern. (*Note: I do not reserve any cheese mixture. I mix everything up together and skip the spiderweb).
Bake 45-50 minutes, until knife inserted in center comes out clean. Cool completely on rack. Cover and refrigerate until ready to serve.
*Note—you can shave a few more calories off this recipe by using lowfat graham crackers, as I do. The cinnamon on the crackers goes very well with the pumpkin filling.