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Pumpkin cheesecake

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Ingredients/Components

graham cracker crumbs - 2 c
cream cheese - 16 oz
vanilla - 1 tsp
cornstarch - 2 Tbsp
large eggs - 2 item
pumpkin pie spice - 2 tsp
margarine - 1/3 c
packed light brown sugar
cottage cheese
large egg whites - 2 item
pumpkin, cooked and sieved - 2 c

How to make pumpkin cheesecake:

Filling:3 c. cottage cheese16 oz. cream cheese1 1/4 c. packed light brown sugar2 large eggs2 large egg whites2 c. pumpkin, cooked and sieved2 Tbsp. cornstarch2 tsp. pumpkin pie spice1 tsp. vanilla Lightly grease sides and bottom of a 9 x 3-inch spring-form pan. Mix margarine and crumbs in a bowl. Press over bottom and up 2-inches of pan.

Filling: Heat oven to 325°. Blend cottage and cream cheese in food processor or blender for 2 minutes. Add sugar, then add eggs and egg whites. Pour into a large bowl. Stir in pumpkin, cornstarch, spice and vanilla. When well blended and smooth, pour into a spring-form pan. Bake for 1 hour and 20 minutes. Shut off oven and leave cake in for 2 hours. Remove from oven. Cool. Serves 16 to 18.

Recipe categories: Cheesecake, Desserts, Eggs/dairy.

Rating:

3.8

Average rating: 3.8, total votes: 9

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graham cracker crumbs, cream cheese, pkg, stick butter, shortbread cookie crumbs