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Quick Pumpkin Cheesecake

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Ingredients
  Gingersnap cookie crumbs 1 Cup (16 tbs) (From About 19 Cookies)
  Quick cooking oats 1⁄3 Cup (5.33 tbs) (Uncooked)
  Butter 3 Tablespoon, melted
  Cooking spray 1
  Fat free cottage cheese 24 Ounce (1 Carton, Breakstone)
  1/3-less-fat cream cheese 8 Ounce, softened (1 Package)
  All purpose flour 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground ginger 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Canned unsweetened pumpkin 1 Cup (16 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 2 Large
  Egg whites 2 Large
  Vanilla extract 1 Teaspoon
  Frozen reduced calorie whipped topping 3⁄4 Cup (12 tbs), thawed
Directions

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 and next 5 ingredients in a bowl. Add 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.
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin

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