LOCATION: Recipes >> Desserts Cheesecake >> Pumpkin 16
|
 |
|
Pumpkin 16
|
|
|
|
Pumpkin Cheesecake
2 cups graham cracker crumbs
1/3 cup margarine, softened
24 oz container oz) nonfat cottage cheese
12 oz tub light process cream cheese
1 1/4 cup packed light brown sugar
2 large eggs
2 large egg whites
16 oz can solid-pack pumpkin
2 T cornstarch
2 tsp pumpkin pie spice
1 tsp vanilla
Preheat oven to 325 F.
Lightly grease bottom and sides of a 9x3" spring-form pan. Crust:
Mix cracker crumbs and margarine in a medium sized bowl until evenly
moistened. Press over bottom and 2" up side of prepared pan.
Process cottage cheese and cream cheese in a food processor about
2 minutes, scraping down 2 or 3 times, until thick and smooth.
Add brown sugar and process until sugar dissolves. Add eggs and
egg whites, process 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. Let cool in oven 2 hours. Remove from
oven. Place on 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 plate.
Garnish with pecans.
serves 18
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
