Make It Light - Pumpkin Cheesecake Delight

• vegetable cooking spray
• 1 c. nonfat Ricotta cheese
• 2 (8 oz.) tubs nonfat cream cheese
• 1 c. packed brown sugar
• 3 Tbsp. all-purpose flour
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 2 eggs or egg substitute product
• 1 (16 oz.) can mashed cooked pumpkin
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/4 c. plus 3 Tbsp. sugar, divided

1. Coat bottom of 10-inch spring-form pan with cooking spray. Wrap outside, bottom and sides of pan with aluminum foil.
2. In food processor, add Ricotta and cream cheese and process until smooth. Add next 7 ingredients and process until smooth.
3. Pour into large bowl; stir in pumpkin and set aside.
4. Beat 4 egg whites and cream of tartar at high speed until foamy.
5. Gradually add 1/4 cup sugar (1 tablespoon at a time); beat until soft peaks form.
6. Gently stir in 1/4 of egg mixture into pumpkin mix.
7. Continue to fold in remaining egg white mixture.
8. Pour into prepared pan.
9. Place in a large shallow pan.
10. Add hot water to larger pan to depth of about 1-inch.
11. Bake at 300u0b0 for approximately 45 to 50 minutes.
12. Remove from oven.
13. Remove foil from outside of spring-form pan.
14. Cover and chill for 8 hours.
15. Serve with fresh whipped cream or Cool Whip on top of each serving!
16. Yields 12 servings (approximately 233 calories per serving; 7 g. of fat).

vegetable cooking spray, nonfat ricotta cheese, tubs nonfat cream cheese, brown sugar, flour, ground cinnamon, ground ginger, ground nutmeg, ground cloves, eggs, mashed cooked pumpkin, egg whites, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941484 (may not work)