Healthier Pumpkin Cheesecake

This was winner from last Thanksgiving! There are many ways to indulge your senses and your taste buds without having to over indulge your waist line! This thankfully is one of them!

Last years photo taken by me and I plan on serving this version again! We served it cold with sugar free cool whip and loved every bite.

PUMPKIN CHEESECAKE

2 2/3 c. Weight Watchers lowfat cottage cheese 1/2 c. Weight Watchers nonfat plain yogurt 1/4 c. granulated sugar 2 egg whites 1 tsp. vanilla extract 1 c. canned pumpkin (no sugar added) 1/3 c. frozen apple juice concentrate, thawed 3 tbsp. all-purpose flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves Place first 5 ingredients in food processor; process until smooth, about 2 minutes. Add pumpkin and remaining ingredients; process until combined. Pour into a 9-inch nonstick pie pan; bake in preheated 350 degree oven for 1 hour. Let cool. Cover; refrigerate until firm, at least 5 hours or overnight. Makes 8 servings.SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished cake. Decorate as desired with 1/4 cup whipped topping.