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Marbled Pumpkin Cheesecake

November/December 1996, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.1 (53 votes)

A spectacular, graceful ending for a holiday feast or any elegant fall or winter meal.



READER'S COMMENT:
"Cheesecake was fantastic. I added an extra tsp of cornstarch per earlier review and it was perfect. Great pumpkin flavor best cheesecake I've had in a long time. No-one had any idea it was low fat... "
Marbled Pumpkin Cheesecake

Makes: 16 servings

Active Time:

Total Time:

Ingredients

Crust

  • 1 cup gingersnap cookie crumbs, (about 20 cookies)
  • 1 tablespoon canola oil

Filling

  • 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

Preparation

  1. 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.
  2. To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Nutrition

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


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