Category: Desserts

Serves: 12

Ingredients

Filling:

• 8 ounces (1 cup) reduced-fat cream cheese (Neufchatel), softened
• 1/3 cup + 1 1/2 tsp Truvia natural sweetener spoonable*
• 1/3 cup nonfat sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 egg whites, from large eggs, at room temperature
• 1 tsp pure vanilla extract
• 2/3 cup canned pumpkin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/3 tsp ground cloves
• 1 cup plus 2 Tbsp low-fat ricotta
• 2 Tbsp large pecan pieces, toasted, for garnish
• 2 Tbsp pomegranate seeds, for garnish

*May substitute with 20 packets Truvia® natural sweetener

Short Bread Cookie Crust:

• Non-stick cooking spray
• ¼ cup Browned Butter, softened
• 1 Tbsp reduced-fat cream cheese (Neufchatel), softened
• 2 tsp non-hydrogenated shortening, such as Spectrum brand
• 1 Tbsp + 2 ¼ tsp Truvia® natural sweetener spoonable*
• 1 Tbsp liquid egg substitute
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour
• ⅛ tsp salt

*May substitute with 6 packets Truvia® natural sweetener

Directions

Short Bread Cookie Crust:

1. Preheat the oven to 350°F. with a rack in the center position. Coat a baking sheet with pan spray.
2. Using a standing mixer and the paddle attachment beat the butter, cream cheese, shortening, and Truvia® natural sweetener on medium for 10 minutes. (Alternatively, use a handheld electric mixer.) Add the egg substitute and vanilla; beat for 2 minutes longer. Add the flour and salt; mix 10 minutes more.
3. Transfer the dough to a lightly floured surface and pat it into a ½-inch-thick disk. Cut the dough into 4 strips in one direction, then 4 in the other, to make 16 pieces.
4. Transfer the cookies to the prepared baking sheet, placing them 1/2-inch apart (they will not spread). Bake 30 minutes, until the bottoms are golden. Transfer the cookies directly to a wire rack until they are completely cool, about 1 hour.
5. Process the cooled cookies in a food processor until they have the consistency of sand.
6. Press the crumbs into the bottom of the pan specified in the recipe where it is used. Fill and bake according to the recipe.

Filling:

1. Preheat the oven to 325°F with a rack in the lower third of the oven.

#Using an electric mixer beat the cream cheese and Truvia® natural sweetener on medium for several minutes, until it is completely smooth and well blended. Add the sour cream, eggs, egg whites, and vanilla; mix for 2 to 3 minutes longer to blend well. Scrape down the sides of the bowl as needed. Add the pumpkin, cinnamon, nutmeg, ginger, salt, and cloves and mix for 1 minute longer. Add the ricotta and mix just until it is incorporated.

1. Pour the batter over the crust and bake for 50 to 60 minutes, until the cheesecake jiggles only slightly in the center when you gently shake the pan. (If the cheesecake browns too quickly or begins to crack, tent a piece of aluminum foil over the top, without touching the filling, for the remaining baking time.)
2. Transfer the pan to a wire rack to cool for 1 hour. Run a knife around the edge of the pan, if needed, to loosen the cheesecake, then remove the outer pan ring and transfer the cake on its base to a serving plate. Cover the cake loosely with plastic film and refrigerate for at least 3 hours or overnight.
3. Just before serving, garnish with the toasted pecans and pomegranate seeds. Cut into wedges. Refrigerate any leftover cheesecake, tightly covered, for up to 3 days.

Nutrition Facts

Calories 210, Total Fat 14g, Saturated Fat 7g, Cholesterol 70mg, Sodium 200mg, Carbohydrate 22g