Prep Time
24 Mins
Cook Time
1 Hour 20 Mins
Other Time
8 Hours
Yield
12 servings (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.

Oxmoor House Healthy Eating Collection

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