Recipes

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.