PUMPKIN CHEESECAKE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • CRUST:
  • 1/3 c Margarine, melted
  • 2 c Graham-Cracker Crumbs
  • FILLING:
  • 24 oz. Nonfat Cottage Cheese
  • 12 oz. Light Cream Cheese
  • 1 1/4 c Light Brown Sugar, packed
  • 2 Egg Whites
  • 2 Eggs
  • 1 Pumpkin, solid pack (16 oz. can)
  • 2 T Cornstarch
  • 2 t Pumpkin Pie Spice
  • 1 t Vanilla

Directions

  • Lightly grease bottom and sides of 9x3-inch springform pan.
  • Crust:
  • Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2 inches up sides of prepared pan.
  • Filling:
  • Heat oven to 325 degrees.
  • Process cottage cheese and cream cheese product in a food processor or a blender about 2 minutes, scraping down sides 2 to 3 times, until thick and smooth.
  • Add brown sugar, process until sugar dissolves.
  • Add eggs and egg whites and process just until blended.
  • Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth.
  • Pour into crust.
  • Bake 1 hour and 20 minutes or until top of cake looks set.
  • Shut oven off. Cool completely on wire rack.
  • Cover and refrigerate in pan at least 6 hours or up to 4 days.

Notes

Categories: Cheesecake  Dessert 
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