Low Fat Marbled Pumpkin Cheesecake

Directions

Preheat oven to 325°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 the crust:

Mix crumbs and oil in a bowl.

Press into the bottom of the pan.

To prepare filling;

Bake cheesecake:

Purée cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl 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 3½ cups of the batter into a separate bowl, stir in lemon juice.

To the remaining filling, stir in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch, mix 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 ½ 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.