Quick Pumpkin Cheesecake
|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|
|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|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Canned unsweetened pumpkin||1 Cup (16 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg whites||2 Large|
|Vanilla extract||1 Teaspoon|
|Frozen reduced calorie whipped topping||3⁄4 Cup (12 tbs), thawed|
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.