Recipe By : Woman's Day magazine, 11/26/91
Serving Size : 18 Preparation Time :0:00
Categories : Holiday Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Reduced-calorie margarine -- at room temperature
2 c Graham-cracker crumbs -- about 15 double crackers
Filling:
24 oz Nonfat cottage cheese (3 c)
12 oz Tub light cream-cheese
1 1/4 c Light-brown sugar -- packed
2 lg Eggs whites
16 oz Can solid-pack pumpkin
2 tb Corn starch
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.
For garnish: Carmelized Pecan Halves (recipe follows), pastry
minipumpkin garnish (see Note)
Lightly grease bottom and sides of 9x3" springform pan.
Crust:
Mix margarine and cracker crumbs in a bowl until evenly moistened.
Press over bottom and 2" up sides of prepared pan.
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, corn starch,
spice and vanilla until well blended and smooth. Pour into crust.
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.
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" 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.
