Ingredients
- 20 pecan (halves optional)
- 1 egg (white slightly beaten)
- 1 carton
- 1 fat cottage cheese
- 1 1/2 cups wheat germ
- 3/4 cup firmly packed brown sugar
- 1/2 cup pumpkin (canned)
- 1/2 cup egg substitute
- 3 tablespoons margarine melted
- 2 tablespoons lite maple-flavored syrup
- 1/2 teaspoon vanilla
- 1/2 dash cinnamon (ground)
Preheat oven to 350. Lightly spray a 9 inch pie plate with nonstick cooking spray.
For crust, combine wheat germ and brown sugar. Add margarine and egg white; mix well. Press mixture onto bottom and sides of plate. Bake 8 minutes; remove from oven.
For filling, blend cottage cheese in blender or food processor until smooth. Add pumpkin, brown sugar, vanilla and spices; blend well. Add egg substitute; blend just until all ingredients are combined. Pour into crust.
Bake 40-45 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight. Just before serving, arrange pecans on top of cheesecake and drizzle with syrup. Makes 10 servings.
