A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- For Crust:
- 1 cup gingersnap cookie crumbs (about 20 cookies)
- 1 tablespoon canola oil
- For Filling:
- 20 ounces low-fat cottage cheese (2 1/2 cups)
- 12 ounces reduced-fat cream cheese (1 1/2 cups), softened
- 1 cup sugar
- 4 tablespoons cornstarch, divided
- 1 large egg
- 2 large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions
- 8 ounces reduced-fat sour cream (1 cup)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup unseasoned pumpkin puree
- 3 tablespoons dark brown sugar
- 2 tablespoons unsulfured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
For Crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
For Filling & Baking Cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the work bowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process 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, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
Pour about 1 cup of the vanilla filling 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.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
221 calories; 6g total fat; 3g total saturated fat; 27mg cholesterol; 220mg sodium; 30g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.