Marbled Pumpkin Cheesecake
A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal.
- 1 cup gingersnap cookie crumbs, (about 20 cookies)
- 1 tablespoon canola oil
- 20 ounces low-fat cottage cheese, (2 1/2 cups)
- 12 ounces reduced-fat cream cheese, (1 1/2 cups), softened
- 1 cup sugar
- 4 tablespoons cornstarch, divided
- 1 large egg
- 2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
- 8 ounces reduced-fat sour cream, (1 cup)
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon juice
- 3/4 cup unseasoned pumpkin puree
- 3 tablespoons dark brown sugar
- 2 tablespoons unsulfured molasses
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
- To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
- To prepare filling & bake cheesecake: Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth. Add egg, egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice. To the remaining filling, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.
- Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Alternate the remaining fillings in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.
- Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the side of the springform pan.
- Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes. Turn off the oven. Coat a knife with cooking spray and run it around the edge of the cake. Let stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan
Per serving: 221 calories; 6 g fat (3 g sat, 2 g mono); 27 mg cholesterol; 30 g carbohydrates; 9 g protein; 1 g fiber; 220 mg sodium; 174 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique