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Low Fat Marbled Pumpkin Cheesecake

 

Low Fat Marbled Pumpkin Cheesecake recipe.
30

Yield

16

servings

Prep

26

min

Cook

50

min

Ready

hrs

Trans-fat Free, Low Sodium
 

Ingredients

For the crust
1 cup ginger snap cookies
crumbs, about 20 cookies
*
1 tablespoon canola oil
For the fillings:
20 ounces cottage cheese (low-fat 1%)
about 2 1/2 cups
12 ounces cream cheese (reduced-fat)
1 1/2 cups, softened
*
1 cup sugar
4 tablespoons cornstarch
divided
1 large eggs
2 large egg whites
8 ounces sour cream, light
1 cup
1 ½ teaspoons vanilla extract
¼ teaspoon salt
1 teaspoon lemon juice
¾ cup pumpkin
plain, puree
3 tablespoons brown sugar
dark
2 tablespoons molasses
unsulfured
1 teaspoon cinnamon
ground
1 teaspoon ginger
ground
*
½ teaspoon nutmeg
prefer freshly grated
teaspoon cloves, ground
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 13722% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 62mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 12g
Vitamin A 37% Vitamin C 1%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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