The best delicious Pumpkin Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Cheesecake recipe today!
Hello my friends, this Pumpkin Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Cheesecake.
What Makes This Pumpkin Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Cheesecake.
Ready to make this Pumpkin Cheesecake Recipe? Let’s do it!
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1/3 c Reduced-calorie margarine,
-at room temerature
2 c Graham-cracker crumbs (from
-about 15 double crackers)
FILLING:
1 Container (24 ounzes) nonfat
-cottage cheese (3 cups)
1 Tub (12 ounces) light
-process cream-cheese
-product
1 1/4 c Packed light-brown sugar
2 lg Eggs Whites from 2 large
-eggs
1 cn (16 ounces) solid-pack
-pumpkin
2 tb Cornstarch
2 ts Pumpkin-pie spice
1 ts Vanilla extract
Timing Tip: You can make the cheesecake and caramelize the pecans up
to 4 days ahead.
CRUST:
Continued to next message — * Origin: InterConnect – Littleton,
CO. (303)797-0296 (1:104/60.0) PATH: 104/60 518 512 1 13/13 396/1
114/5 77 47 ** BBS: ARTEMIS LAIR Date: 11-12-91 (11:00) Number: 2700
From: JOAN JOHNSON Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin
Recipes 2/2 Conf: (6) Cooking Di ** Continued from previous
message For garnish: Carmelized Pecan Halves (recipe follows), pastry
minipumpkin garnish (see Note)
1. Lightly grease bottom and sides of 9×3-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
Yields
18 servings
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