Prep Time: 30 minutes
Start to Finish: 5.5 hours
Per Serving: 221 calories, 8g fat (4g saturated), 32mg cholesterol, 29g carbohydrate, 9g protein, 1g fiber, 320mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet), within the "24 hour rule." For lactose-free diet, choose lactose-free cottage cheese, lactose-free cream cheese and lactose-free sour cream.
1 cup gingersnap cookie crumbs (about 20 cookies)
1 Tbsp canola oil
1 cup sugar
4 Tbsp cornstarch
1 large egg
2 large egg whites
8 oz reduced-fat sour cream (1 cup)
1 ½ tsp pure vanilla extract
20 oz low-fat (1%) cottage cheese (2 ½ cups)
12 oz reduced-fat cream cheese (1 ½ cups), softened
¼ tsp salt
1 tsp fresh lemon juice
¾ cup unseasoned pumpkin puree
3 Tbsp dark brown sugar
2 Tbsp unsulfured molasses
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
⅛ tsp ground cloves
To Make Crust:
- Preheat oven to 325°F. Lightly oil a 9-inch springform pan or coat it with nonstick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.
- In a small bowl, combine crumbs and oil. Press the mixture into the bottom of the prepared pan. Cover and set aside.
To Make Filling and Bake Cheesecake:
- In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the workbowl. (If using a small food processor, transfer the cottage cheese to the mixing bowl of an electric mixer.) Add cream cheese, sugar and 3 tablespoons of the cornstarch. Process (or beat with an electric mixer) until smooth. Add egg and egg whites, sour cream, vanilla and salt and blend well. Measure 3 ½ cups of the batter into a separate bowl; stir in lemon juice and set aside.
- To the filling remaining in the food processor or mixing bowl, 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. Add the remaining fillings in the same manner, alternating cups of vanilla and pumpkin filling. Concentric circles of vanilla and pumpkin will form as the fillings spread over the crust. To create a marbled effect, gently swirl a knife or skewer through the fillings without disturbing the crust.
- Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come ½ inch up the side of the springform pan. Bake for about 50 minutes, or until the edges are set but the center still jiggles when the pan is tapped.
- Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack and remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled, then cover with plastic wrap and refrigerate for up to 2 days.
Recipe from: The Essential Eating Well Cookbook