PUMPKIN CHEESECAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 2 Cups graham-cracker-crumbs from about 15 double crackers
  • 1/3 Cup butter, softened
  • Filling:
  • 1 24oz container nonfat cottage cheese(3 cups)
  • 1 12oz container light process cream cheese
  • 1 1/4 Cups light-brown sugar, packed
  • 2 Large eggs
  • 2 large eggs whites
  • 1 16 oz can solid-pack pumpkin
  • 2 Tbs. cornstarch
  • 2 tsp. pumpkin-pie spice
  • 1 tsp. vanilla extract

Directions

  • Heat oven to 325.
  • Lightly grease bottom and sides of a 9x3 inch spring-form pan.
  • Crust:
  • Mix cracker crumbs and butter in a medium-size bowl until evenly moistened.
  • Press over bottom and 2 inches up sides of pan. Filling:
  • Process cottage cheese and cream cheese in blender 2 minutes,until thick and smooth.
  • Add brown sugar and blend until dissolves.
  • Add eggs and egg whites and blend.
  • Scrape mixture into large bowl.
  • Stir in pumpkin,cornstarch,spice and vanilla until blended and smooth.
  • Pour into prepared crust.
  • Bake 1 hour and 20 minutes or till top of cake looks set(center may jiggle and top crack).
  • Turn oven off.
  • Let cake cool in oven 2 hours.
  • Remove cake from oven. Cool completely.
  • Cover and refrigerate in pan at least 6 hours.

Notes

This recipe has been in my family for ages.

Categories: Cheesecake 
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