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marbled pumpkin cheesecake

(1 rating)
dalesgirl avatar
Recipe by
JOYCE GIBSON
@dalesgirl
MILES CITY, MT

Very good and even low-cal!

►
(1 rating)
yield 16 serving(s)
prep time 2 Hr 30 Min
cook time 50 Min

Ingredients For marbled pumpkin cheesecake

  • FOR CRUST
  • 1 c
    gingersnap cookie crumbs (about 20 cookies)
  • 1 Tbsp
    canola oil
  • FOR FILLING
  • 20 oz
    low fat cottage cheese (2 1/2 cups)
  • 12 oz
    reduced fat cream cheese
  • 1 c
    sugar
  • 4 Tbsp
    corn starch (divided)
  • 1 lg
    egg
  • 2 lg
    egg whites
  • 8 oz
    reduced fat sour cream
  • 1 1/2 tsp
    vanilla extract
  • 1/4 tsp
    salt
  • 1 tsp
    lemon juice
  • 3/4 c
    pumpkin puree
  • 3 Tbsp
    brown sugar
  • 2 Tbsp
    unsulfured molasses
  • 1 tsp
    cinnamon
  • 1 tsp
    ground ginger
  • 1/2 tsp
    ground nutmeg
  • 1/8 tsp
    gropund cloves

How To Make marbled pumpkin cheesecake

  • 1
    Preheat oven to 325. Put a kettle of water on to heat for the water bath. Coat a 9 in springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
  • 2
    To prepare crust---combine crumbs and oil in a bowl. Press into the bottom of the pan. Bake 7 minutes.
  • 3
    To prepare filling and bake cheesecake--puree cottage cheese in a food processor or blender until very smooth. Pour into a large bowl, add cream cheese, sugar and 3 tablespoons corn starch; mix with an electric mixer until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl, stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, spices and the remaining 1 tablespoon of cornstarch, blend well. Pour 1 cup of the vanilla mixture into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner, concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
  • 4
    Place the cheesecake in a roasting pan and pour in enough boiling water to come about 1/2 inch up the side of the springform pan.
  • 5
    Bake the cheesecake about 50 minutes, until the edges are set, but the center still jiggles. Turn off the oven, slide a knife coated in non-stick spray around the edges of the pan. Let it stand in the oven, with the door ajar, for about an hour. Transfer from the bath to a wire rack, remove foil. Let cool to room temperature for about 2 hours. Refrigerate until chilled.
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