More Great Recipes: Cheesecake | Dessert

Pumpkin Cheesecake


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Member since 2007

Serves 8 | Prep Time | Cook 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


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.


Pairs Well With


Notes

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