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Pumpkin Cheesecake

Graham-cracker crust

2 cups graham-cracker crumbs (from about 15 double crackers)

1/3 cups reduced-calorie margarine, softened

Pumpkin filling

1 container (24 ounces) nonfat cottage cheese (3 cups)

1 tub (12 ounces) light process cream-cheese product

1 1/4 cups packed light-brown sugar

2 large eggs

Whites from 2 large eggs

1 can (16 ounces) solid-pack pumpkin

2 tablespoons cornstarch

2 teaspoons pumpkin-pie spice

1 teaspoon vanilla extract

Garnish: caramelized pecan halves (see Note)

Heat oven to 325 degrees.  Lightly grease bottom and sides of 9x3-inch springform pan.  

Crust:  Mix graham cracker crumbs and margarine in a medium-size bowl until even moistened.  Press over bottom and 2 inches up side of prepared pan.

Filling:  Process cottage cheese and cream-cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until think and smooth.  Add brown sugar and process until sugar dissolves.  Add eggs and egg whites; process just until blended.  Scrape mixture into a large bowl.  Stir in pumpkin, cornstarch, spice, and vanilla until well blended and smooth.  Pour into prepared crust.  

Bake 1 hour 20 minutes or until top of cake looks set (center may jiggle and top crack).  Turn oven off.  Let cake cool in oven 2 hours.  Remove cake from oven.  Place on a wire rack to cool completely.  Cover and refrigerate in pan at least 6 hours or up to 4 days.  To serve, run a knife around inside edge of cake pan.  Remove pan sides.  Place cake on a serving plate.  Garnish with pecans.  

Note:  To caramelize pecans arrange 20 pecan halves 1 inch apart on a foil-lined 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.

Due to the big Thanksgiving potluck lunch this past week, I made an extra recipe.  This one wasn't randomly pulled from the box, however.  Before I started this little foodie experiment, I was looking through some of the shoebox recipes and came across this one and set it aside.  I have never made cheesecake before so I was a little worried but this was a great recipe!  Everyone at work like it too.  The consistency was light and fluffy with the low-fat cream cheese and cottage cheese and the pumpkin flavor was great.  It was fairly easy to make, I used a food processor to mix the filling so make sure you have one or a blender I think would work too.  While the recipe was easy, it did take quiet a while to bake and let it cool.  Make sure you don't have any plans outside of your house for about 6 hours when you start this process.  Seriously.


One more note, I tried making the caramelized pecans, but they didn't turn out.  I tasted one and it just tasted like burned sugar.  Which is completely gross if you are wondering.  If anyone has any suggestions on how to make caramelized pecans, I would be happy to hear them.