Light Pumpkin Praline Cheesecake

CRUST: 1 1/2 cups wheat germ

1/4 cup firmly packed brown sugar

3 Tablespoons margarine -- melted

1 egg white -- slightly beaten

FILLING: 1 carton (16 oz.) 1% fat cottage cheese

1/2 cup canned pumpkin

1/2 cup firmly packed brown sugar

1/2 teaspoon vanilla

1/2 teaspoon ground cinnamon

dash ground cloves dash ground nutmeg 1/2 cup egg substitute

20 pecan halves -- optional

2 Tablespoons lite maple-flavored syrup

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.