Real Recipes From Real Home Cooks ®
Marbled Pumpkin Cheesecake
"A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal. Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan..."
INGREDIENTS
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For Crust:
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1 cup gingersnap cookie crumbs (about 20 cookies)
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1 tablespoon canola oil
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For Filling:
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20 ounces low-fat cottage cheese (2 1/2 cups)
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12 ounces reduced-fat cream cheese (1 1/2 cups), softened
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1 cup sugar
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4 tablespoons cornstarch, divided
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1 large egg
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2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
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8 ounces reduced-fat sour cream (1 cup)
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1 1/2 teaspoons vanilla extract
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1/4 teaspoon salt
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1 teaspoon lemon juice
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3/4 cup unseasoned pumpkin puree
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3 tablespoons dark brown sugar
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2 tablespoons unsulfured molasses
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/2 teaspoon freshly grated nutmeg
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1/8 teaspoon ground cloves
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