This Pumpkin Cheese Cake Recipe removes some of the guilt of holiday indulgences without sacrificing taste. Light ingredients such as no-fat cottage cheese and lite cream cheese replace the usual calorie-packed items to produce a delicious, moist treat.
1/3 cup lite margarine, at room temperature
2 cups graham-cracker crumbs
1 (24 oz.) container no fat cottage cheese
1 (12 oz.) container lite cream-cheese
1 1/4 cups light brown sugar, packed firm
2 lg. egg whites
2 lg. whole eggs
2 cups pumpkin puree
2 Tbsp cornstarch
2 tsp pumpkin-pie spice
1 tsp vanilla extract
Mix the margarine and graham cracker crumbs together until moistened.
Coat a spring form pan with non-stick cooking spray, then press the graham mixture into the bottom and up the sides to form a crust. Set aside.
Preheat the oven to 325F degrees.
Combine cottage cheese and cream cheese in a blender or processor.
Blend for 2 minutes or until the mixture is thick and smooth.
Add brown sugar and blend until dissolved.
Add egg whites and whole eggs. Blend well.
Transfer mixture into a large mixing bowl.
Add pumpkin, cornstarch, pie spice and vanilla.
Mix with a rubber spatula until completely combined and smooth.
Pour into the prepared crust and bake for 1 hour 15 minutes.
Cool to room temperature then cover and refrigerate for at least 4 hours.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 75 minutes