Light Pumpkin Praline Cheesecake

This light pumpkin praline cheesecake is a clever bit of dessert engineering. Instead of the traditional brick of cream cheese (which can deliver 30-plus grams of fat per slice), this version uses pureed low-fat cottage cheese as the base.

When blended completely smooth in a food processor, low-fat cottage cheese has a nearly identical creamy texture to cream cheese with a fraction of the saturated fat.

The wheat germ crust is the second smart swap, adding nutty flavor and fiber where graham cracker crumbs would normally sit. Bound with brown sugar, melted margarine, and an egg white instead of butter, the crust comes together quickly and bakes in just 8 minutes before the filling goes in.

Pumpkin pie spice (cinnamon, cloves, nutmeg) does the heavy work flavoring the filling, with brown sugar adding caramel depth and pumpkin puree contributing color and earthiness. Egg substitute keeps the cholesterol low.

The “praline” finish (just pecan halves and a maple syrup drizzle on top) gives the cheesecake the look of a much richer dessert without the calorie load.

Pro Tips

• Blend the cottage cheese until completely smooth before adding other ingredients. Any remaining curds will give the cheesecake a grainy texture.
• Use canned pumpkin puree, not pumpkin pie filling. The latter is pre-sweetened and pre-spiced.
• Bake until the center is still slightly jiggly, around 40 minutes. Carryover heat finishes the set.
• Chill for at least 3 hours, ideally overnight. The flavor and texture both improve dramatically with rest.

Variations

• Stir in a tablespoon of bourbon or rum with the vanilla for a holiday-spirited version.
• Top with toasted walnuts instead of pecans for variation.
• Substitute pureed roasted sweet potato for the pumpkin for a different earthy sweetness.