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Pumpkin Cheesecake

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READ REVIEWS ()

1 hr 35 mins total
15 mins prep

219 calories/serving

Recipe Filed Under
Dairy, Pumpkin, American, Baking, Low Fat, Vegetarian, Dessert, Cheesecake, Fall, Thanksgiving

Provided By: Woman's Day

Would you say this recipe is...

+ VOTE NOW

One bite of this velvety cheesecake and you'll never believe that it's substantially lower in fat and calories than the traditional version.

Ingredients

Serves:

GRAHAM-CRACKER CRUST

2 cups graham-cracker crumbs (from about 15 double crackers)

1/3 cup reduced-calorie margarine, softened

PUMPKIN FILLING

1 container (24 ounces) nonfat cottage cheese (3 cups)

1 tub (2 ounces) light process cream-cheese product

11/4 cups packed light-brown sugar

2 large eggs

2 large eggs

1 can (16 ounces) solid-pack pumpkin

2 tablespoons cornstarch

2 teaspoons pumpkin-pie spice

1 teaspoon vanilla extract

Garnish: caramelized pecan halves (see Note)

Directions

Heat oven to 325°F. Lightly grease bottom and sides of a 9 x 3-inch springform pan.

Crust: Mix cracker crumbs and margarine in a medium-size bowl until evenly moistened. Press over bottom and 2 inches up side of prepared pan.

Filling: Process cottage cheese and cream-cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar and process until sugar dissolves. Add eggs and egg whites; process just until blended. Scrape mixture into a large bowl. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into prepared crust.

Bake 1 hour 20 minutes or until 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. Place on a wire rack to cool completely. Cover and refrigerate in pan at least 6 hours or up to 4 days.

To serve, run a knife around inside edge of pan. Remove pan sides. Place cake on a serving plate. Garnish with pecans.

NOTE To caramelize pecans: Arrange 20 pecan halves 1 inch apart on a foil-lined cookie sheet. Cook 1/2 cup sugar in a small saucepan over medium-low heat, stirring occasionally, until melted and dark amber in color. Slowly pour over pecans. Let cool until hard. Break apart.