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Recipe Summary

prep:
24 mins
cook:
1 hr 20 mins
additional:
8 hrs
total:
9 hrs 44 mins
Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

247 calories; fat 9.9g; saturated fat 5.3g; protein 10.8g; carbohydrates 28.4g; cholesterol 59mg; iron 1.4mg; sodium 489mg; calories from fat 36%; fiber 1.2g; calcium 74mg.
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