Pumpkin Cheesecake

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Ingredients

Crust:

  • ⅓ C reduced-calorie margarine (room temperature)
  • 2 C graham-cracker crumbs

Filling:

  • 1 container (24 oz.) nonfat cottage cheese
  • 1 tub (12 oz.) light cream-cheese
  • 1 ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 2 LG eggs
  • 2 LG egg whites
  • 1 can (16 oz.) solid-pack pumpkin
  • 2 T cornstarch
  • 2 tsp. pumpkin-pie spice
  • 1 tsp. vanilla extract

Directions

  1. Preheat oven to 325° F. Lightly grease bottom and sides of 9-inch spring-form pan; set aside.

Crust:

  1. Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2-inches up sides of prepared pan.

Filling:

  1. 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.
  2. Add Pioneer® Golden Light Brown Sugar, process until sugar dissolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl.
  3. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into prepared crust.
  4. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool completely on wire rack. Cover and refrigerate in pan at least 6 hours or up to 4 days.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.