- 12
Ingredients
- CRUST:
- 18 gingersnap cookies, ground into crumbs (like Nabisco)
- 1/4 cup no-calorie granulated sweetener
- 1 tablespoon margarine or butter, melted
- FILLING:
- 1 cup low-fat cottage cheese
- 8 ounces tub-style light cream cheese
- 8 ounces nonfat cream cheese, room temperature
- 1 1/4 cups no-calorie granulated sweetener
- 1 15-ounce can solid pack pumpkin
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 teaspoon vanilla
- 2 large eggs + 4 large egg whites
- 1/2 cup light sour cream
- STREUSEL:
- 1/4 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon cold butter
Preparation
Step 1
1. Preheat the oven to 350°F. Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
2. In a small bowl, combine the cookie crumbs with the sweetener. Add the butter and stir to mix. Reserve 1/3 cup of the crumbs and press the rest onto the bottom of the prepared pan. Bake for 5 minutes. Set aside.
3. Spoon the cottage cheese into a food processor or blender and blend until completely smooth (until “curds” are gone). Spoon it into a large mixing bowl and add the cream cheeses. With an electric mixer at medium speed beat until creamy. Add the pumpkin, sweetener, flour, cornstarch, spices, and vanilla. Beat on low until smooth. Add each of the whole eggs, and then egg whites, beating briefly after each addition just until incorporated (do not over beat). Set mixer aside and stir in the sour cream with a large spoon or spatula. Pour the cheesecake mixture into the prepared crust and smooth the top. Place cheesecake in oven.
4. While the cheesecake is baking, make the streusel topping by adding the flour and brown sugar to the reserved cookie crumbs, and then cutting in the butter until a loose crumb forms. Bake cheesecake for 75 minutes or until the sides are firm and the center jiggles slightly. Open the oven and sprinkle crumbs over the entire cake (covering any small cracks). Bake for an additional 15 minutes. Turn off the heat, open door, and let cheesecake cool in the oven for 30 minutes.
5. Remove cake from the oven and place on a rack to cool. Refrigerate for at least 6 hours before serving. (Best if made a day or two in advance.)
Serves 12
Per Serving: Calories 200