Pumpkin Cheesecake

recipe

Yield:

12 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 24 Minutes
Cook: 1 Hour, 20 Minutes
Other: 8 Hours

Nutritional Information

Calories 247
Fat 9.9 g
Satfat 5.3 g
Protein 10.8 g
Carbohydrate 28.4 g
Cholesterol 59 mg
Iron 1.4 mg
Sodium 489 mg
Caloriesfromfat 36 %
Fiber 1.2 g
Calcium 74 mg

Ingredients

1 cup crushed gingersnap cookies (about 19 cookies)
1/3 cup uncooked quick-cooking oats
3 tablespoons butter, melted
Cooking spray
1 (24-ounce) carton fat-free cottage cheese (such as Breakstone)
1 (8-ounce) package 1/3-less-fat cream cheese, softened
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup canned unsweetened pumpkin
2/3 cup sugar
2 large eggs
2 large egg whites
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
3/4 cup frozen reduced-calorie whipped topping, thawed

Preparation

Preheat oven to 350°.

Place cookie crumbs, oats, and butter in a food processor; process until blended. Firmly press crumb mixture on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.

Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°.

Place cottage cheese in a blender or food processor; process until smooth. Beat cottage cheese and cream cheese with a mixer at medium speed just until smooth. Combine flour mixture, pumpkin, and sugar to cheese mixture, beating just until blended. Add eggs and egg whites, 1 at a time, to cheese mixture, beating just until blended. Stir in vanilla. Pour pumpkin mixture into prepared crust.flour and next 5 ingredients in a bowl. Add

Bake at 325° for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours. Top each serving with about 1 tablespoon whipped topping.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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