Light pumpkin praline cheesecake

 
                      Light Pumpkin Praline Cheesecake
 
 Recipe By     : Low Fat * No Fat
 Serving Size  : 10   Preparation Time :0:00
 Categories    : A New One For Mom                All Newly Typed Not Shared
                 Dessert
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST:
    1 1/2  cups          wheat germ
      1/4  cup           firmly packed brown sugar
    3      Tablespoons   margarine -- melted
    1                    egg white -- slightly beaten
 					
                         FILLING:
    1      carton        (16 oz.) 1% fat cottage cheese
      1/2  cup           canned pumpkin
      1/2  cup           firmly packed brown sugar
      1/2  teaspoon      vanilla
      1/2  teaspoon      ground cinnamon
           dash          ground cloves
           dash          ground nutmeg
      1/2  cup           egg substitute
   20                    pecan halves -- optional
    2      Tablespoons   lite maple-flavored syrup
 
 Preheat oven to 350.  Lightly spray a 9 inch pie plate with nonstick cooking
 spray.
 
 For crust, combine wheat germ and brown sugar.  Add margarine and egg white;
 mix well.  Press mixture onto bottom and sides of plate.  Bake 8 minutes;
 remove from oven. 
 
 For filling, blend cottage cheese in blender or food processor until smooth.
  Add pumpkin, brown sugar, vanilla and spices; blend well.  Add egg
 substitute; blend just until all ingredients are combined.  Pour into crust.
 
 Bake 40-45 minutes or until center is almost set.  Cool completely.
  Refrigerate 3 hours or overnight.  Just before serving, arrange pecans on
 top of cheesecake and drizzle with syrup.  Makes 10 servings.
 
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