"Pumpkin" Cheesecake

Choose how many servings you wish to divide the Cheesecake. Freeze individual servings and remember to label each one. Here is the breakdown per serving...
[4 Servings: Each is 1 Lean, 2 Green, 1-1/2 Condiment, 1 Fat] *I would TOTALLY love this as my Lean and Green. Seriously? Cheesecake and a side salad?!? OH Yeah! However, I don't. But, WE Could! LOL
[6 Servings: Each is 2/3 Lean, 1-1/2 Green, 1 Condiment, 2/3 Fat]
[8 Servings: Each is 1/2 Lean, 1 Green, 3/4 Condiment, 1/2 Fat]
**[12 Servings: Each is 1/3 Lean, 3/4 Green, 1/2 Condiment, 1/3 Fat]- This is the best way to divide and have as an actual dessert with your Lean & Green Meal. (Some Ideas: 4-2/3 oz. Shrimp Or Lobster=2/3 Lean Plus 1/2 cup Steamed Broccoli and 1 cup Spring mix+1/4 cup cherry tomato halves=2-1/4 Green topped with your favorite Light dressing=1 Fat) OR (4 oz. extra lean ground turkey cooked with 1/2 cup diced tomatoes with green chilies and 1/2 teaspoon taco seasoning, tossed with 1-1/4 cups Spring mix =2-1/4 Green and 1/2 oz. shredded low-fat cheese. Top with light sour cream=1 Fat) OR 2/3 vegetarian Protein option along with 2-1/4 Green option

Ingredients:
1 Cali'flour Plain LITE Crust (3 Green, 1/2 Lean)
24 ounces 1% Cottage Cheese (2 Lean)
8 Tablespoons Light cream cheese (4 Fat)
2 eggs + 4 egg whites (1 Lean)
2-1/2 cup Kabocha Squash Puree (5 Green)
4 Tablespoons Sugar free Brown Sugar and Cinnamon syrup OR Vanilla (2 Condiment)
1 teaspoon pumpkin pie spice (2 Condiment)

1 teaspoon pure vanilla (2 Condiment)

6 ounces Fage Total 0% Yogurt (1/2 Lean)

Directions:
~Preheat oven to 350 degrees F. (Use a large sheet of foil to wrap up bottom of a 8 OR 9-inch Spring-form pan to avoid water seeping in while baking. Spring-form pans are known for leaking. Over time, the metal where the band meets the base can weaken the seal due to damage like dings or bends.)
~Place Cali'flour crust in the bottom of the pan then bake for 15 minutes at 400 degrees F. Let cool.

~In a food processor, cream together cottage cheese and cream cheese until smooth.

~Slowly add squash puree, beaten eggs + egg whites, spices, syrup, and vanilla until creamy.
~Stir in the yogurt and beat until completely combined.
~Pour batter over Baked Cali'flour Crust and bake in water bath for 1 hour. (Use a cooking thermometer to test the doneness of the cheesecake and take it out of the oven when the temp shows it has reached 150 degrees. Additional time for baking may be needed to make sure the cheesecake is cooked thoroughly.)
~Turn off oven and leave the cake in the oven with door closed for 1 more hour to cool slowly and prevent cracking on top. 
~Chill in fridge completely before removing from pan.

To Order your own Crusts, use link https://glnk.io/9pw/dragonfliesluv

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