Pumpkin Cheesecake

* Exported from MasterCook II *

PUMPKIN CHEESECAKE

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Vegetables Desserts
Holiday

Amount Measure Ingredient -- Preparation Method
1/3 cup Reduced-calorie margarine -- at room temerature
2 cups Graham-cracker crumbs (from -- about 15 double crac
FILLING:
1 Container (24 ounzes) nonfat -- cottage cheese (3 cu
1 Tub (12 ounces) light -- process cream-cheese

1 1/4 cups Packed light-brown sugar
2 large Eggs Whites from 2 large -- eggs
1 can (16 ounces) solid-pack -- pumpkin
2 tablespoons Cornstarch
2 teaspoons Pumpkin-pie spice
1 teaspoon Vanilla extract

Timing Tip: You can make the cheesecake and caramelize the pecans up to 4
days ahead.

CRUST:

p For garnish: Carmelized Pecan Halves (recipe follows), pastry minipumpkin
garnish (see Note)
1. Lightly grease bottom and sides of 9x3-inch sprinform pan. 2.
Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened.
Press over bottom and 2 inches up sides of prepared pan.
3. Filling: Heat oven to 325 degrees F. Process cottage cheese and cream
cheese product in a food processor or blender about 2 minutes, scraping down
sides 2 or 3 times, until thick and smooth. Add brown sugar, Process until
sugar disolves. Add eggs and egg whites and process just until blended.
Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla
until well blended and smooth.
Pour into crust. 4. Bake 1 hour and 20 minutes or until top of cake looks set
(center may jingle and top crack). Shut off oven. Cool completely on wire
rack. Cover and refrigerate in pan at least 6 hours or up to 4 days. 6. To
serve: Run knife around cake. Remove pan sides. Place cake on serving plate.
Garnish with pecans.

Makes 18 servings. Per serving: 234 cal, 9 g pro, 31 g car, 8 g fat,44 mg
chol, 374 mg sodium.

NOTE: To make pastry minipumpkin garnish, shape purchased refrigerated
pie-crust mix into minipumpkins. Use cloves for stems. Bake in 350 degree F.
oven until golden brown.

CARMELIZED PECAN HALVES: Arrange 20 pecan halves 1 inch apart on a
foil-lines cookie sheet. Cook 1/2 cup sugar in a small saucepan over
medium-low heat, stirring occasionally, until melted and dark amber in color.
Slowly pour over pecans. Let cool until hard. Break apart.

Recipe From: Woman's Day magazine 11/26/91

- - - - - - - - - - - - - - - - - -