Pumpkin Cheesecake with Oat-Walnut Crust

This luscious reduced-fat cheesecake, with a crust full of nutritional goodies, is really a very creamy pumpkin pie that easily could become a traditional favorite on Thanksgiving or any special family dinner.

Ingredients

2/3 cup	old-fashioned rolled oats
1/2 cup	walnuts
1/2 cup	toasted wheat germ
1 cup + 2 tbsp	firmly packed light brown sugar
2 packages	(8 ounces each) reduced-fat cream cheese (Neufchatel)
16 ounces	soft silken tofu, drained
1 can (16 ounces)	solid-pack pumpkin puree (not pumpkin pie filling)
2	large eggs
2	large egg whites
2 tbsp	dark rum or bourbon
1 1/2 tsp	vanilla extract
1 1/2 tsp	cinnamon
1 tsp	allspice
1/2 tsp	salt

Directions

1. Preheat oven to 350°F. Place oats and walnuts on baking sheet and bake 5 minutes until lightly toasted. Transfer to food processor. Add wheat germ and 2 tablespoons brown sugar and pulse until finely ground. Transfer to a 9-inch springform pan and press mixture into bottom of pan.

2. In food processor (no need to rinse), combine cream cheese, tofu, pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger, salt, and remaining 1 cup brown sugar and process until smooth. Pour batter into springform pan.

3. Bake 1 hour. Turn oven off, prop oven door open slightly and let cake stand 45 minutes in turned-off oven. Cool to room temperature, then chill overnight before serving.

Nutritional Information

Per serving: 294 calories, 14g total fat, 6.4g saturated fat, 3.8g monounsaturated fat, 3g polyunsaturated fat, 2.9g dietary fiber, 11g protein, 31g carbohydrate, 64mg cholesterol, 280mg sodium.
Good source of: beta-carotene, copper, fiber, iron, thiamin, isoflavones, magnesium, riboflavin, selenium, thiamin, zinc.

Source: www.wholehealthmd.com