<div style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-dPVFGmOa8Xo/VGLe1AA9OnI/AAAAAAAALVU/bNwA7GQA95U/s1600/Pumpkin-Cheesecake.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="155" src="https://3.bp.blogspot.com/-dPVFGmOa8Xo/VGLe1AA9OnI/AAAAAAAALVU/bNwA7GQA95U/s320/Pumpkin-Cheesecake.jpg" width="320" /></a></div><b>You would think </b>that eating as clean as I try to, I wouldn't even THINK about anything most people would consider "dessert"... much less a CHEESECAKE. However... my wife found an <i>awesome</i>&nbsp;recipe for <b>ultra</b>-low fat, <i>pretty</i>&nbsp;low calorie pumpkin cheesecake.<br /><br />I always talk about how important nutrition is...well, it's time to start sharing some of the recipes that have helped me stick with it and get my nutrition in line. <b>STARTING WITH DESSERT!</b><br /><a name='more'></a><b><span style="font-size: large;"><u>Recipe:</u></span></b><br /><br /><b>Tools:</b><br />-Oven (obviously?)<br />-light cotton towel (I'll explain later)<br />-wax paper<br />-Spring-form pan<br />-Measuring cups/spoons/etc, spoons, spatulas, etc. Y'know...<i>cooking things</i>&nbsp;that are probably in your kitchen if you're the type that's considering <b>cooking</b>&nbsp;something.<br />-Fridge (you have one, right?)<br />-Fork (to eat it with. you're not a caveman.)<br /><b><br /></b><b>Ingredients - Crust:</b><br />8 graham cracker squares<br />2 Tbsp Sugar (can substitute 2 Tbsp Sugar in the Raw Organic White)<br /><br /><b>Ingredients - Filling:</b><br />1 16 oz. can of pumpkin<br />16 oz. reduced fat cream cheese<br />1 cup fat free sour cream<br />4 egg whites<br />3/4 cup brown sugar<br />1 1/2 Tbsp pumpkin pie spice<br />1/4 tsp salt<br />1 tsp vanilla extract<br /><br /><b>Procedure:</b><br /><b><br /></b><b>1.</b> Preheat oven to 300 deg. Come back to that later...<br /><b>2.</b> In a food processor, grind graham crackers &amp; add 2 tbsp sugar - process lightly. <i>(This will be your crust...so process until it's...you know...<b>crust</b>&nbsp;consistency. That makes sense, right?)</i><br /><b>3.</b> Spray a spring-form pan with non-stick cooking spray.<br /><b>4.</b> Sprinkle the graham cracker mixture evenly over the bottom of your sprayed pan. Set this aside.<br /><b>5.</b> In food processor combine filling ingredients and process until well-blended.<br /><b>6.</b> VERY CAREFULLY pour over crust, trying not to disturb crumbs. <i>(It should settle nicely and smooth out to provide the appearance you'd expect from a cheesecake.)</i><br /><b>7.</b> Bake at 300 degrees for 55 - 60 minutes.<br /><b>8.</b> <b>IMPORTANT</b>:&nbsp;Let it cool to room temperature with a light cotton towel over it (not touching the cake). If you don't let it cool before the next step you will be very sad. <i>(The towel bit is a tip from a 60's cookbook. It allows the cheesecake to breathe and it wicks away excess moisture. Trust me, just do it.)</i><br /><b>9.</b> Ditch the towel and LIGHTLY cover the cheesecake with wax paper. Let it chill in the fridge like this for <b>at least</b>&nbsp;a few hours (so it can set). Ideally, let it set overnight <i>(this is a good recipe to make afternoon or night).&nbsp;</i><br /><b>10.</b> Remove the sides from the spring-form pan. ENJOY!<br /><br />This recipe is meant to yield 8 servings/slices.<br />One serving = ~209 calories and less than 1 gram of fat.<br /><br />Disclaimer: The picture up top is NOT an actual picture of what my wife made...but it IS a pumpkin cheesecake. Yours will look similar.<br /><b><br />Tell me again why dessert is impossible :)</b>