marbled pumpkin cheesecake

Name: Marbled Pumpkin Cheesecake
Prep time: 2 h 30 min
Cook time: 50 min
Yield: 16
Ingredients: ## FOR CRUST; 1 cup(s) gingersnap cookie crumbs (about 20 cookies); 1 tablespoon(s) canola oil; ## FOR FILLING; 20 ounce(s) low fat cottage cheese (2 1/2 cups); 12 ounce(s) reduced fat cream cheese; 1 cup(s) sugar; 4 tablespoon(s) corn starch (divided); 1 large egg; 2 large egg whites; 8 ounce(s) reduced fat sour cream; 1 1/2 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt; 1 teaspoon(s) lemon juice; 3/4 cup(s) pumpkin puree; 3 tablespoon(s) brown sugar; 2 tablespoon(s) unsulfured molasses; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) ground nutmeg; 1/8 teaspoon(s) gropund cloves

(1 RATING)

92 Pinches 1 Photo

JOYCE GIBSON

MILES CITY, MT

Updated on Oct 31, 2011

Very good and even low-cal!

Rate

prep time 2 Hr 30 Min

cook time 50 Min

method ---

yield 16 serving(s)

Ingredients

FOR CRUST
1 cup gingersnap cookie crumbs (about 20 cookies)
1 tablespoon canola oil
FOR FILLING
20 ounces low fat cottage cheese (2 1/2 cups)
12 ounces reduced fat cream cheese
1 cup sugar
4 tablespoons corn starch (divided)
1 large egg
2 large egg whites
8 ounces reduced fat sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
3/4 cup pumpkin puree
3 tablespoons brown sugar
2 tablespoons unsulfured molasses
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon gropund cloves

How To Make marbled pumpkin cheesecake

Step 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.

Step 2

To prepare crust---combine crumbs and oil in a bowl. Press into the bottom of the pan. Bake 7 minutes.
Step 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.
Step 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.
Step 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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