2 cups low-fat ricotta cheese
1 can (15 oz) pumpkin puree
1/2 cup real maple syrup
5 Tbsp sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
3/4 cup whey vanilla protein powder
1 Ready Crust reduced-fat graham cracker crust
1 cup Cool Whip Free
Preheat oven to 400 degrees.
Combine ricotta cheese, pumpkin puree, maple syrup, sugar, pumpkin pie spice, vanilla extract and protein powder in large mixing bowl. Mix well.
Place ready bake crust on a cookie sheet. (This makes handling the tin much easier and you’re less likely to bend it.)
Pour the filling mixture into the crust and smooth it with the back of a spoon. (You may have extra batter, but do not over
Bake until the mixture is set — about 40 minutes. (Be careful not to over bake or the crust will burn. The filling is done when you insert a toothpick in the center and it comes back clean.)
Remove pie from oven and let cool for 15 minutes.
After cooling period, refrigerate at least 2 hours.
Top each serving with a small dollop of Cool Whip Free.
Enjoy! And be sure to share this cheesecake as a healthy, holiday option.
*This healthy recipe was adapted from the Eating For Life cookbook by Bill Phillips.
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