pumpkin swirl cheesecake
30 min. + refrigeration
1 hr, 30 min.
16 srvs, 1 slice ea
40 vanilla wafers
1 tablespoon canola oil
2 1/2 cups low-fat (1%) cottage cheese
12 oz. reduced-fat cream cheese (not nonfat) cut into pieces
1 cup granulated sugar
1/4 cup cornstarch
3 large eggs
1 cup nonfat plain yogurt
2 teaspoon vanilla extract
3/4 cup canned pumpkin
1 tablespoon molasses
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon cornstarch
preheat oven to 325°f.
coat 9-inch spring-form pan with cooking spray.
wrap outside of pan with a double thickness of foil.
in food processor, grind vanilla wafers, slowly add oil and process until the crumbs are moistened.
press crumbs evenly into the bottom of the prepared pan.
in a clean food processor bowl, puree cottage cheese until smooth, scraping down sides.
add cream cheese, granulated sugar and cornstarch; process until very smooth.
add eggs, yogurt and vanilla; process until smooth.
measure 3 1/2 cups of batter into a separate bowl.
to the remaining filling, add pumpkin, molasses, cinnamon, ginger, nutmeg, cloves and 1 tablespoon cornstarch; blend well.
pour about 1 cup of the plain filling into the center of the crust.
then pour about 1 cup of the pumpkin filling into the center of the plain filling.
alternate the remaining fillings in the same manner.
to create a marbled effect, gently swirl a knife or skewer through the fillings.
place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan.
bake in preheated oven for 1 1/2–1 3/4 hours, or until edges are set.
turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan.
let cheesecake stand in the oven, with the door open, for 1 hour.
remove cheesecake from water bath.
refrigerate, uncovered, until chilled, about 2 hours.
Nutrition (Per Serving)
serving size 1 slice
saturated fat 4g
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