Ingredients

Non-stick pan spray

6 ounce(s) honey graham crackers (about 10 cookie sheets)

2 tablespoon(s) 1 percent or 2 percent milk

8 ounce(s) (1 cup) reduced-fat cream cheese

5 tablespoon(s) plus 1 teaspoon Truvia natural sweetener, spoonab

1/3 cup(s) nonfat sour cream, at room temperature

2 large eggs, at room temperature

2 egg whites from large eggs, at room temperature

1 teaspoon(s) pure vanilla extract

2/3 cup(s) canned pumpkin puree

1/2 teaspoon(s) ground cinnamon

1/4 teaspoon(s) ground nutmeg

1/4 teaspoon(s) ground ginger

1/4 teaspoon(s) salt

1/8 teaspoon(s) ground cloves

1 cup(s) plus 2 tablespoons reduced-fat ricotta cheese

2 tablespoon(s) large pecan pieces, toasted, for garnish

2 tablespoon(s) pomegranate seeds, for garnish

Directions

For Quick Graham Cracker Crust:

1. Coat a 9-inch springform pan or round cake pan with pan spray. Break up the graham crackers and process them in a food processor until they are reduced to fine crumbs.

2. Add the milk and process for 30 seconds, or until the crumbs hold together when you squeeze them in your fist. Transfer the mixture to the prepared pan.

3. Press the crumbs firmly over the bottom and slightly up the sides of the pan, using your finger-tips or the bottom of a glass to help compress them.

For filling:

1. Preheat oven to 325 degrees with rack in the lower third of the oven. Coat a 9-inch springform cake pan with pan spray. Press the crust dough firmly into the bottom of the pan, and set it aside.

2. Using an electric mixer, beat the cream cheese and Truvia natural sweetener on medium speed for 2 to 3 minutes, until it is completely smooth and well blended. (If using a standing mixer, use the paddle attachment.)

3. Add the sour cream, eggs, egg whites and vanilla; mix for 2 to 3 minutes longer to blend well. Scrape down the sides of the bowl as needed. Add the pumpkin, cinnamon, nutmeg, ginger, salt and cloves and mix for 1 minute longer. Add the ricotta and mix just until it is incorporated.

4. Pour the batter over the crust and bake for 50 to 60 minutes, until the cheesecake jiggles only slightly in the center when you gently shake the pan. (If the cheesecake browns too quickly or begins to crack, tent a piece of aluminum foil over the top, without touching the filling, for the remaining baking time.)

5. Transfer the pan to a wire rack and let cool for 1 hour. Run a knife around the edge of the pan if needed to loosen the cheesecake, remove the outer pan ring, and transfer the cake, on its base, to a serving plate. Cover the cake loosely with plastic film and refrigerate for at least 3 hours overnight.

To serve:

Cut the cheesecake into 12 wedges, and garnish them with the toasted pecans and pomegranate seeds. Refrigerate any leftover cheesecake, tightly covered, for up to 3 days.

- from Sweet & Skinny by Marisa Churchill