The Perfect Pumpkin Cheesecake

This cheesecake is smooth, rich and creamy, won’t weigh you down like the average slice of cheesecake, and no one will even be able to tell that it’s healthy! In fact, it has half the fat of a traditional cheesecake, over 13 grams of protein per slice, and no added sugar. Usually the danger is in the crust which is packed with fat and sugar, but we’ve created a delicious oatmeal crust! The crust perfectly complements the rich pumpkin cheesecake filling, and will be a sure favorite among everyone! Needless to say, this really is the perfect pumpkin cheesecake!

Perfect Pumpkin Cheesecake

Makes 8 servings

12 oz reduced fat cream cheese
1 cup low fat cottage cheese
1 egg
2 egg whites
1 cup pumpkin
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp vanilla extract
3/4 cup baking stevia

For the crust

1 cup oatmeal
1/4 cup oat bran
1 tbs coconut oil
1/4 cup warm water
1 tsp cinnamon
1/4 cup baking stevia

Preheat oven to 350 degrees and spray a round 9″ spring form pan with nonstick spray. In a small bowl, combine all dry ingredients for the crust and mix well. In another small bowl, combine the warm water and coconut oil, and beat well. Slowly add the oil and water mixture to the dry ingredients and stir until well combine. Press crust into the bottom of your spring form pan and bake for 12-15 minutes or until golden brown. Remove from oven.

In a food processor or high powered blender, place all ingredients for the cheesecake and process until there are no lumps. Pour cheesecake batter into your spring form pan and bake for 45-50 minutes. Allow cheesecake to cool to room temperature then refrigerate for 3-4 hours or overnight. Serve with whipped topping of your choice!