Marbled Pumpkin Cheesecake

1
JOYCE GIBSON

By
@dalesgirl

Very good and even low-cal!

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
2 Hr 30 Min
Cook:
50 Min

Ingredients

  • 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 large
    egg
  • 2 large
    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

Step-by-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.
  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.

Printable Recipe Card

About Marbled Pumpkin Cheesecake

Course/Dish: Cakes Pies
Other Tag: Healthy
Hashtags: #cheesecake #pumpkin




Show 2 Comments & Reviews

Mama Seward's Strawberry Cake Recipe

Mama Seward's Strawberry Cake

Kitchen Crew @JustaPinch

The absolute best strawberry cake recipe ever! Everyone loves this easy strawberry cake made with fresh strawberries - so moist and so mouth-watering delicious, this will be your new go-to...

12 Heavenly Pound Cake Recipes

12 Heavenly Pound Cake Recipes

Kitchen Crew @JustaPinch

We love us some pound cakes, the mouth-watering amazingness is always worth the extra time on the treadmill. Here are some of our favorites!

31 Reasons Why There's Always Room For Dessert Recipe

31 Reasons Why There's Always Room for Dessert

Kitchen Crew @JustaPinch

We all know that we have a second stomach. The one that magically appears just when we think we can't eat another bite and then get a glimpse at dessert....