marbled pumpkin cheesecake
(1 rating)
Very good and even low-cal!
(1 rating)
yield
16 serving(s)
prep time
2 Hr 30 Min
cook time
50 Min
Ingredients For marbled pumpkin cheesecake
- FOR CRUST
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1 cgingersnap cookie crumbs (about 20 cookies)
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1 Tbspcanola oil
- FOR FILLING
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20 ozlow fat cottage cheese (2 1/2 cups)
-
12 ozreduced fat cream cheese
-
1 csugar
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4 Tbspcorn starch (divided)
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1 lgegg
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2 lgegg whites
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8 ozreduced fat sour cream
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1 1/2 tspvanilla extract
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1/4 tspsalt
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1 tsplemon juice
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3/4 cpumpkin puree
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3 Tbspbrown sugar
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2 Tbspunsulfured molasses
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1 tspcinnamon
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1 tspground ginger
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1/2 tspground nutmeg
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1/8 tspgropund cloves
How To Make marbled pumpkin cheesecake
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1Preheat oven to 325. Put a kettle of water on to heat for the water bath. Coat a 9 in springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
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2To prepare crust---combine crumbs and oil in a bowl. Press into the bottom of the pan. Bake 7 minutes.
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3To prepare filling and bake cheesecake--puree cottage cheese in a food processor or blender until very smooth. Pour into a large bowl, add cream cheese, sugar and 3 tablespoons corn starch; mix with an electric mixer until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl, stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, spices and the remaining 1 tablespoon of cornstarch, blend well. Pour 1 cup of the vanilla mixture into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner, concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
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4Place the cheesecake in a roasting pan and pour in enough boiling water to come about 1/2 inch up the side of the springform pan.
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5Bake the cheesecake about 50 minutes, until the edges are set, but the center still jiggles. Turn off the oven, slide a knife coated in non-stick spray around the edges of the pan. Let it stand in the oven, with the door ajar, for about an hour. Transfer from the bath to a wire rack, remove foil. Let cool to room temperature for about 2 hours. Refrigerate until chilled.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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