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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

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