Lightened Pumpkin Cheesecake Recipe from Jenny Jones | Jenny Can Cook
Light as a cloud, my ricotta and cream cheese pumpkin cheesecake uses all reduced fat ingredients for a healthier but rich tasting holiday dessert.
Keywords
- jenny jones
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- recipes
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- lightened pumpkin cheesecake
- healthy cheesecake
- healthy pumpkin cheesecake
- ricotta cheesecake
- low fat pumpkin cheesecake
Ingredients
- 1/2 cup graham cracker crumbs
- a little butter for greasing
- 4 egg whites
- 1/3 cup sugar
- 15 ounces part skim ricotta cheese (about 2 cups)
- 8 ounces reduced fat cream cheese
- 1/2 cup reduced fat sour cream (I prefer Daisy brand)
- 15-ounce can pumpkin
- 4 egg yolks
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
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