This is a recipe from my friend, fellow designer, Janet Wagner of A Slice of Heritage.

A Slice of Heritage specializes in primitive and folk art designs for penny rugs and miniature punchneedle embroidery. Her designs are reproductions and adaptations of historic textile pieces such as samplers, quilts, penny rugs, hooked rugs, and coverlets. Her penny rugs, miniature punchneedle embroidery, patterns, kits, and books are sold throughout the United States and Canada. She has written two books: Penny Rugs To Go is a collection of 12 patterns for small penny rug projects. Penny Rugs, Making Your Own Heirlooms, is a guide for making penny rugs from start to finish.

I hope you will check out her designs at HALLOWEEN COUNTDOWN Pumpkin Cheesecake
Pumpkin Cheesecake is a favorite for Janet’s family, especially for Halloween and Thanksgiving. Drizzle chocolate or maple syrup on the top of the cake for extra decoration.
9 graham crackers (made into crumbs) 1 cup low fat (1%) cottage cheese ¾ cup part skim ricotta cheese 3 eggs ½ cup sugar 1 tsp. ground ginger 1 tsp. vanilla ½ tsp. ground nutmeg ½ tsp. cinnamon ⅛ tsp. salt 1 can pumpkin (15 oz.)
Step by Step
Preheat oven to 350º 1) Spray a 9-inch glass pie plate with non-stick cooking spray. 2) Sprinkle graham cracker crumbs over inside. 3) In a blender, combine the cottage cheese and ricotta. Blend until smooth (1 minute). 4) In a large bowl, stir in blended cheese, eggs, sugar, ginger, vanilla, nutmeg, cinnamon, salt, and pumpkin. Stir until blended. Scrape batter into pie plate. 5) Bake for 45 to 50 minutes, until knife inserted in center comes out clean. 6) Cool on rack. 7) Refrigerate covered. 8) Serve and Enjoy!
Check out today's Halloween Countdown Recipe at Pumpkin Pie Crunch

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