Dieter's Pumpkin Cheesecake

1. 1

   Crust:.

2. 2

   In a medium mixing bowl stir together the crushed graham crackers and melted margarine or butter until crackers are moistened.

3. 3

   Press mixture onto bottom of a 9inch pie pan.

4. 4

   Refrigerate while preparing the filling.

5. 5

   Filling:.

6. 6

   In a food processor or blender combine half of the ricotta cheese, half of the cream cheese, half of the pumpkin and half of the milk.

7. 7

   Cover and process or blend until smooth.

8. 8

   Transfer to a large mixing bowl.

9. 9

   Repeat with the remaining ricotta, cream cheese, pumpkin and milk.

10. 10

    In a small saucepan sprinkle the gelatin over the orange juice and let it stand for 5 minutes.

11. 11

    Cook and stir over the mixture.

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    Stir in the orange peel, granulated sugar, brown sugar, vanilla and pumpkin pie spice.

13. 13

    Pour mixture into the chilled crust.

14. 14

    Cover and refrigerate for at least 4 hours.

15. 15

    To serve, loosen crust from the sides of the pan and cut into wedges.

16. 16

    If desired, you can garnish with fatfree whipped topping and sprinkle with additional pumpkin pie spice.

* Per serving · 4 servings · Values may vary.

No additional tips available.