Clean-er Eating Pumpkin Cheesecake!

So, as we approach the Thanksgiving holiday--I think it's safe to say that we all look forward to enjoying some of our favorite comfort foods! We look forward to these delightful days with our friends and family--to catch up, toast to our blessings, laugh with one another, appreciate culture---and make even more cherished memories through the generations.

I, for one, am a person who can literally re-live the nostalgia of these beloved holidays throughout the entire year--via the taste of certain associated foods. Music has the same effect, as well---but, fortunately, without the same effect on my waistline and physical health.

So, with Thanksgiving in the upcoming week--I thought I would share a "cleaner" version of one of those "nostalgic" recipes---the kind where a single forkful tastes like "holiday cheer. "

"Cleaner" Pumpkin Cheesecake

Ingredients:

CRUST:
1 1/2 c. graham cracker or gingersnap crumbs
3 Tbs. granulated sugar
1 large egg white

cooking spray

FILLING:
3/4 c. low fat cottage cheese
2/3 c. nonfat, plain GREEK yogurt
1 T. flour
3 T. Honey
pinch salt
4 egg whites
2 T. lemon juice
1/2 c. packed pumpkin
1/2 t. pumpkin pie spice

Procedure:
Preheat the oven to 350 degrees. To prepare the crust, combine the first 3 ingredients in  bowl and toss with a fork until blended. Press the crumb mixture into the bottom of a 9-inch GREASED springform pan. Bake for about 8 minutes and take out of the oven to cool

Next,  place all filling ingredients in a blender and blend until smooth. Pour onto the cooled crust. Bake for 25-30 minutes, or until golden brown.


**Here are a few ideas that I haven't tried yet:
--substitute low fat or fat free cream cheese for the yogurt
--for an even CLEANER recipe, prepare WITHOUT the crust
--for MINI cheesecakes, use a MUFFIN tin, place a single gingersnap in the bottom of each greased or lined cup, and top with filling. Reduce bake time.