Pumpkin cheesecake

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INGREDIENTS

  • crust

    • 1 cup ginger snap cookies
    • 1 tablespoon canola oil

  • filling

    • 20 ounces low fat cottage cheese (2 1/2 cups)
    • 12 ounces reduced fat cream cheese (1 1/2 cups), softened
    • 1 cup sugar
    • 4 tablespoons cornstarch
    • 1 large egg
    • 2 large egg whites
    • 8 ounces reduced fat sour cream (1 cup)
    • 1 1/2 teaspoons pure vanilla extract
    • 1/4 teaspoon salt
    • 1 teaspoon fresh lemon juice
    • 3/4 cup canned pumpkin
    • 3 tablespoons dark brown sugar
    • 2 tablespoons unsullied molasses
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon freshly grated nutmeg
    • 1/8 teaspoon ground cloves

INSTRUCTIONS

  • To Make Crust

    1. Preheat oven to 325 degrees F. Lightly oil a 9-inch springform pan or coat it with nonstick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.
    2. In a small bowl, combine crumbs and oil. Press the mixture into the bottom of the prepared pan. Cover and set aside.

  • To Make Filling & Bake Cheesecake

    1. In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the workbowl. Add cream cheese, sugar and 3 tablespoons of the corn starch. Process until smooth. Add egg and egg whites, sour cream, vanilla and salt and blend well. Measure 4 ½ cups of the batter into a separate bowl; stir in lemon juice and set aside.
    2. To the filling remaining in the food processor, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, and the remaining 1 tablespoon cornstarch; blend well.
    3. Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Add the remaining fillings in the same manner, alternating cups of vanilla and pumpkin filling. Concentric circles of vanilla an pumpkin will form as the fillings spread over the crust. To create a marbled effect, gently swirl a knife through the fillings without disturbing the crust.
    4. Place the cheesecake into a shallow roasting pan or jelly roll pan and pour in enough hot water to come ½ inch up the side of the springform pan. Bake for about 50 minutes or until the edges are set but the center still jiggles when the pan is tapped.
    5. Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar for 1 hour. Transfer from the water bath to a wire rack and remove foil. Let cook to room temperature about 2 hours. Refrigerate, uncovered until chilled, then cover with plastic wrap and refrigerate for up to 2 days.

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