1/2 cup reduced-fat cream cheese, room temperature
2 cups light/low-fat ricotta cheese
3/4 cup canned pure pumpkin
1/2 cup fat-free plain Greek yogurt
1/2 cup egg whites or fat-free liquid egg substitute
1/4 cup all-purpose flour
1/4 cup Truvia spoonable calorie-free sweetener
2 tsp. vanilla extract
1 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1 sheet (4 crackers) low-fat honey graham crackers, lightly crushed
Preheat oven to 325 degrees. Spray a 9″ springform cake pan with nonstick spray. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven.
In a large bowl, stir cream cheese until smooth. Add ricotta cheese and pumpkin. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding all remaining ingredients except graham crackers. Beat until smooth, another 1 – 2 minutes.
Evenly pour mixture into the cake pan.
Bake until firm and light golden brown, about 50 minutes.
Let cool completely, about 1 hour.
Refrigerate until chilled, at least 3 hours.
Sprinkle with crushed graham crackers. Release springform, and slice.
5.5g total fat
3g Sat fat