Perfect Pumpkin Cheesecake
Makes 8 servings
Ingredients
- 12 oz reduced fat cream cheese
- 1 cup low fat cottage cheese
- 1 egg
- 2 egg whites
- 1 cup pumpkin
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 cup baking stevia
For the crust
- 1 cup oatmeal
- 1/4 cup oat bran
- 1 tbs coconut oil
- 1/4 cup warm water
- 1 tsp cinnamon
- 1/4 cup baking stevia
Preheat oven to 350 degrees and spray a round 9″ spring form pan with nonstick spray. In a small bowl, combine all dry ingredients for the crust and mix well. In another small bowl, combine the warm water and coconut oil, and beat well. Slowly add the oil and water mixture to the dry ingredients and stir until well combine. Press crust into the bottom of your spring form pan and bake for 12-15 minutes or until golden brown. Remove from oven.
In a food processor or high powered blender, place all ingredients for the cheesecake and process until there are no lumps. Pour cheesecake batter into your spring form pan and bake for 45-50 minutes. Allow cheesecake to cool to room temperature then refrigerate for 3-4 hours or overnight. Serve with whipped topping of your choice!
