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

Makes 16 servings

ACTIVE TIME: 1 1/2 hours

TOTAL TIME: 5 1/2 hours (including cooling & chilling times)

EASE OF PREPARATION: Moderate

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

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.

NUTRITION INFORMATION: Per serving: 221 calories; 8 g fat (4 g sat, 3 g mono); 32 mg cholesterol; 29 g carbohydrate; 9 g protein; 1 g fiber; 320 mg sodium; 174 mg potassium.

2 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan

I have been making this cheesecake since it was published in 1996. It has become a Thanksgiving staple in my house and always gets rave reviews. People have even commented that they don't miss the pumpkin pie when I make this. The first time I made it I accidentally doubled the nutmeg and it turned out so well I've done it every time since.

Anonymous, Colorado Springs, CO