Pumpkin Cheesecake

Recipe courtesy of Gourmet Magazine

Rated: 4 stars out of 5Rate itRead users' reviews (22)

RECIPE
COMMENTS & REVIEWS(22)

Cook Time:
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Level:
--
Yield:
10 servings

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Ingredients

Ginger Snap Crust
15 ginger snaps
2 tablespoons apricot or peach jam, melted
Pumpkin Cheesecake Filling
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 1/3 cups canned pumpkin (not pie filling)
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites

Directions

Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.

To make the crust: In a food processor or blender, grind the ginger snaps until crumbly. In a large bowl, combine the ginger snap crumbs and melted jam with a fork. Mix until blended and press into the bottom of the prepared pan.

To make the filling: In a large bowl, beat together the fat-free cream cheese and light cream cheese with an electric mixer on the lowest speed until blended. Beat in the sugar.

In a food processor or blender, puree the cottage cheese until smooth and creamy. Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves. Blend until smooth. Add the pumpkin mixture to the cream cheese mixture and mix just until blended. Add the egg whites and mix just until blended. Pour the mixture into the prepared pan.

Bake 80 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a wire rack and let cool. To serve, run a knife around the sides to loosen the cake. Release the pan sides. Cut into wedges.

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Comments & Reviews

recipe Pumpkin Cheesecake
ami winston salem, NC 12-22-2008
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Feeding Mouths in the South
Rated: 4 stars out of 5

I made this instead of Pumpkin Pie for Thanksgiving and everybody was impressed....and then in shock after I mentioned it was... LOW FAT!!! I'm not sure what happened but I needed to use double the amount of ginger snaps to just cover the bottom of the pan (same size as recommended). I also found the consistency to be similar to Pumpkin Pie after the hour long baking process-I baked mine for another 20-30 minutes at 200, it came out just fine. Read more
recipe Pumpkin Cheesecake
Kelli Riverside, CT 11-20-2007
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Loved it
Rated: 4 stars out of 5

My friend and I baked this particular pumpkin cheesecake last year for Thanksgiving, and we were both asked to bring them... again this year! It was truly a hit and easy to prepare.Read more
recipe Pumpkin Cheesecake
Raymond Kingwood, TX 11-15-2007
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Filling is great the crust stinks
Rated: 4 stars out of 5

The filling is great. I tweaked it a little and got great reviews from co-workers. They could not believe when I gave them... the low-fat numbers. The ginger snap crust is a mess and too overpowering! Use a good old graham cracker crust and be done with it.Read more
recipe Pumpkin Cheesecake
Tawana Eastman, GA 02-11-2007
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creamy and delicious
Rated: 5 stars out of 5

takes a little planning to put together,but well worth it.
recipe Pumpkin Cheesecake
Anonymous 01-15-2007
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great for the holidays!
Rated: 5 stars out of 5

delicious! you really have to let it set for it to be good but when you do...yum! :)
recipe Pumpkin Cheesecake
Anonymous 12-31-2006
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Yummy!
Rated: 5 stars out of 5

Made this for my parent's wedding anniversary dinner. I'm not a baker, but I was surprised how well it turned out! ... Garnished it with ginger snaps, nutmeg-laced whipped cream and molasses.Read more