Pumkin Cheesecake, Weight Watcher's Style

A new friend of mine, Sharon Baijense, sent this recipe to me. It was amazing! I met her at the writer's conference. She had lost a lot of weight and has kept it off for quite a while. I wish her all the best as she shares her story with others.

Pumpkin Cheesecake

1 ½ cups low-fat honey graham cracker crumbs (12 whole cookies)

2 Tbs granulated sugar

2 Tbs light stick butter, melted

1 Tbs water

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2 (8-ounce) package fat-free cream cheese, softened

1 (8-ounce) package light cream cheese (Neufchatel), softened

1 cup vanilla fat-free yogurt

1 (15-ounce) can pumpkin puree/fresh pumpkin

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1 cup packed dark brown sugar

1/3 cup all-purpose flour

2 large eggs

2 egg whites

1 tsp pumpkin pie spice

1.       To make the crust, preheat the oven to 350*F. Spray a 9-inch springform pan with nonstick spray. Combine the cracker crumbs, granulated sugar, melted butter, and water in a small bowl, stirring until the crumbs are evenly moistened. Firmly press the crumb mixture into the bottom of the pan and 2 inches up the sides. Bake until lightly golden, about 10 minutes. Cool on rack.

2.       Reduce the oven temperature to 325*F. Put the fat-free cream cheese, light cream cheese, and yogurt in a food processor and process until smooth. Add the remaining ingredients and process until just blended. Pour the filling onto the crust. Bake until the center of the cake is lightly set, 60-90 minutes. Turn the oven off and leave the cake in the oven 1 hour. (Do not open the oven door.) Cool completely in the pan on a rack, about 30 minutes; refrigerate at least 3 hours before unmolding and slicing.

3.       Great Idea:  For a crunchy cheesecake topping, when preparing the crust in step 1, make an extra ¼ cup graham cracker crumbs. Spray a small nonstick skillet with nonstick spray and set over medium heat. Add the crumbs and cook, stirring occasionally, until toasted and fragrant, about 5 minutes. Let cool then sprinkle on top of the cheesecake just before serving.

 Per Serving (1/16^th of cake):  211 Calories, 6g Fat, 3g saturated Fat, 0g Trans Fat, 42mg Cholesterol, 319mg Sodium,32g Carbohydrates, 2g Fiber, 9g Protein, 112mg Calcium. Points value: 4.

I found this recipe in WW Magazine Nov/Dec 2006 issue on page 141