Pumpkin Cheesecake

Yield: 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 9.9g
  • Saturated fat: 5.3g
  • Protein: 10.8g
  • Carbohydrate: 28.4g
  • Cholesterol: 59mg
  • Iron: 1.4mg
  • Sodium: 489mg
  • Calories from fat: 36%
  • Fiber: 1.2g
  • Calcium: 74mg

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

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