Apple Cinnamon Cheesecake (Light)

Ingredients

CRUST

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 2 tablespoons water
• 1 tablespoon melted margarine
• 1/2 teaspoon cinnamon

CAKE

• 1 cup light ricotta cheese
• 1 cup 1% fat cottage cheese
• 3/4 cup sugar
• 3 tablespoons flour
• 1 egg
• 2 teaspoons cinnamon
• 1 1/2 teaspoons vanilla
• 1/4 teaspoon almond extract
• 1/2 cup peeled diced apple

TOPPING

• 1 cup light sour cream (1%)
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 1 tablespoon toasted sliced almonds

Directions

1. 1

   Preheat oven to 350° F (180° C).

2. 2

   Spray an 8-inch (2 L) springform pan with vegetable spray.

3. 3

   In bowl, combine graham cracker crumbs, sugar, water, margarine and cinnamon; mix well. Press onto bottom and sides of springform pan; refrigerate.

4. 4

   Put ricotta cheese, cottage cheese, sugar, 2 tbsp of the flour, egg, 1 tsp of the cinnamon, vanilla and almond extract in food processor; process until smooth. In small bowl, combine remaining 1 tbsp flour and remaining 1 tsp cinnamon with apples. Stir apple mixture into batter. Pour into pan and bake for 25 minutes or until set around edges but still slightly loose at center.

5. 5

   Meanwhile, in small bowl, stir together sour cream, sugar and vanilla; pour over cheesecake and sprinkle with nuts. Return to oven and bake for 10 minutes longer. Topping will be loose. Let cool and refrigerate for 3 hours or overnight.