Maple Pumpkin Cheesecake

by Jim Weller

Servings: 8 servings

INGREDIENTS

Graham cracker crust in 8-inch springform pie pan
1 lb. low-fat cottage cheese
1/2 cup plain low-fat yogurt
3/4 cup pumpkin puree
1/4 cup flour
3 eggs
1 tsp. vanilla
1/4 cup maple syrup
1/2 tsp. pumpkin pie spice

INSTRUCTIONS

Preheat oven to 325°F. Put all ingredients into blender a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 minutes. Let cool before serving. May be topped with yogurt with 2 tbsp. maple syrup.

CHEF COMMENTS

Not really Amerindian but I found this on an Indian recipe home page due to the inclusion of both maple syrup and pumpkin. Let's be charitable and say it's native inspired!

Tagged: cheesecakes, desserts, pumpkincheesecake add tags

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