Snack

Rustic Pumpkin Cheesecake is for Dessert, Snack.

Rustic Pumpkin Cheesecake takes 60 minutes to prepare.

Rustic Pumpkin Cheesecake takes 240 minutes to cook.

Rustic Pumpkin Cheesecake makes 16 servings.

The ingredients for Rustic Pumpkin Cheesecake are:

Bottom Crust =
20 Mini Oatmeal Cookies, crushed
Canola Oil Cooking Spray

Cheesecake =
2 cups (16 oz) Light Cream Cheese
1 cup (8 oz) Part Skim Ricotta Cheese
1 cup Milk Chocolate Chips
1 cup Honey
1 can Pumpkin Puree
1/4 cup and 2 tbsp Low Fat Buttermilk
4 Large Eggs
2 tbsp Cornstarch
2 tbsp Chocolate Syrup
1 tsp Allspice
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Ginger
1/8 tsp Ground Cloves
Pinch of Orange Zest

Here is how you make Rustic Pumpkin Cheesecake:

1) Bring all cold ingredients to room temperature before mixing. This should take about 45 minutes.2) Preheat saucepan on MEDIUM-LOW3) Melt chocolate chips, 2 tbsp buttermilk, and chocolate syrup in saucepan, stirring with a whisk. Watch closely so chocolate doesn't burn. When chocolate is melted, remove from heat. Allow to cool completely.4) Preheat oven to 350 degrees5) Spray nonstick cooking oil in a springform pan6) Crush oatmeal cookies. Pat evenly on bottom of springform pan. Use canola oil cooking spray somewhat liberally to help moisten crust.7) Beat ricotta cheese, cream cheese, pumpkin, vanilla extract, almond extract, and honey until smooth.8) Beat in eggs, 1/4 cup buttermilk, cornstarch, allspice, cinnamon, nutmeg, ground ginger, ground cloves, and orange zest until combined.9) Remove 1/2 cup of cheesecake mixture and beat in separate bowl with melted chocolate mixture10) Pour remaining cheesecake mixture into prepared springform pan11) Spoon or drizzle chocolate-pumpkin mixture over top in random places. Comb through top with a butter knife to give a marbled effect. It might seem chunky and uneven, that's okay.12) Bake for 1 hour. Turn oven off and leave in for 1 hour more (don't open door). Afterwards, there should be a jiggle in the middle of the cheesecake.13) Allow cake to cool on counter for 2 hours. The slow transition from temperatures helps the cake set and take on its amazing texture. 14) When cheesecake is mostly cool, wrap pan in foil to help keep out moisture. Place in fridge and do not touch for at least 6 hours.-- 7 WW points --Number of Servings: 16Recipe submitted by SparkPeople user BLUESUNSHINEFL.

The nutritional information for Rustic Pumpkin Cheesecake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 322.6

• Total Fat: 14.0 g
• Cholesterol: 78.2 mg
• Sodium: 255.3 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 2.0 g
• Protein: 8.4 g

The dietary needs meet for Rustic Pumpkin Cheesecake is Low Fat