Maple Pumpkin Cheesecake

• 1 Graham cracker crust in 8-inch springform pie pan
• 1 lb. low-fat cottage cheese
• 1/2 cup plain low-fat yogurt
• 3/4 cup pumpkin puree
• 1/4 cup all-purpose flour
• 3 eggs
• 1 tsp. vanilla
• 1/4 cup maple syrup
• 1/2 tsp. pumpkin pie spice

1. Preheat oven to 325F.
2. Put all ingredients into blender a little at a time, alternating wet and dry.
3. Process until smooth, then pour into crust and spread evenly.
4. Bake for about 50 minutes.
5. Let cool before serving.
6. May be topped with yogurt with 2 tbsp.
7. maple syrup.

cracker crust, lowfat cottage cheese, yogurt, pumpkin puree, allpurpose, eggs, vanilla, maple syrup, pumpkin pie spice

Taken from www.foodgeeks.com/recipes/3594 (may not work)