Pumpkin Cheesecake

Prep Time: 24 Minutes

Cook Time: 80 Minutes

Ready In: 104 Minutes

Servings: 12

Ingredients:

1 cup crushed gingersnap cookies (about 19 cookies)

1/3 cup uncooked quick-cooking oats

3 tablespoons butter, melted

cooking spray

1 (24-ounce) carton fat-free cottage cheese (such as breakstone)

1 (8-ounce) package 1/3-less-fat cream cheese, softened

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup canned unsweetened pumpkin

2/3 cup sugar

2 large eggs

2 large egg whites

2 large eggs

2 large egg whites

1 teaspoon vanilla extract

3/4 cup frozen reduced-calorie whipped topping, thawed

Directions:

1. Preheat oven to 350°.
2. Place cookie crumbs, oats, and butter in a food processor; process until blended. Firmly press crumb mixture on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray.
3. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°.
4. Place cottage cheese in a blender or food processor; process until smooth. Beat cottage cheese and cream cheese with a mixer at medium speed just until smooth. Combine flour mixture, pumpkin, and sugar to cheese mixture, beating just until blended. Add eggs and egg whites, 1 at a time, to cheese mixture, beating just until blended. Stir in vanilla. Pour pumpkin mixture into prepared crust.flour and next 5 ingredients in a bowl. Add
5. Bake at 325° for 1 hour and 10 minutes or until almost set. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours. Top each serving with about 1 tablespoon whipped topping.

By RecipeOfHealth.com