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Pumpkin Cheesecake Recipe
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What You Need
Crust
• 1/3 cup margarine at room temperature
• 2 cups graham cracker crumbs
Filling
• 24-oz. nonfat cottage cheese
• 12-oz. light cream-cheese
• 1 1/4 cups light brown sugar, packed
• 2 egg whites from large eggs
• 2 large eggs
• 16-oz. can solid-pack pumpkin
• 2 tablespoons cornstarch
• 2 teaspoons pumpkin-pie spice
• 1 teaspoon vanilla extract
What To Do
Crust
Grease bottom and sides of 9x3-inch springform pan.
• Crust: Add margarine and cracker crumbs to bowl and mix until evenly moistened. Press over bottom of prepared pan and 2 inches up its sides.
• Filling: Preheat oven to 325F. Put cottage cheese and cream cheese into food processor or blender and process about 2 minutes, until thick and smooth. Scrape down the sides 2-3 times during processing. Add brown sugar and process until sugar is dissolved. Add eggs and egg whites and process until blended. Pour processed filling into a large mixing bowl and stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour mixture into crust. Bake 1 hour and 20 minutes or until top of cake appears set. Cool on wire rack. Cover and refrigerate in pan at least six hours before serving.
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