Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1998

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Recipe Summary test

Yield:
12 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 375° for 5 minutes; cool on a wire rack. Reduce oven temperature to 325°.

  • To prepare filling, place cottage cheese in a blender or food processor, and process until smooth. Combine the cottage cheese and cream cheeses in a large bowl, and beat at high speed of a mixer until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through pumpkin); beat well. Add egg whites and eggs, 1 at a time, beating well after each addition. Pour filling into prepared crust; bake at 325° for 1 hour and 20 minutes.

  • To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.

Nutrition Facts

287 calories; calories from fat 28%; fat 8.8g; saturated fat 4.3g; mono fat 3.1g; poly fat 0.9g; protein 11.2g; carbohydrates 40.7g; fiber 1.6g; cholesterol 64mg; iron 1.6mg; sodium 361mg; calcium 142mg.
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