Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.