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

Source: EatingWell Magazine, November/December 1996

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Recipe Summary test

total:
5 hrs 30 mins
Servings:
16

Nutrition Profile:

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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • Preheat oven to 325 degrees 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.

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  • 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

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Equipment: 9-inch springform pan

Nutrition Facts

217 calories; protein 8g; carbohydrates 33.4g; dietary fiber 1.4g; sugars 21.9g; fat 5.7g; saturated fat 2.6g; cholesterol 24.5mg; vitamin a iu 1292.8IU; vitamin c 0.6mg; folate 27.2mcg; calcium 94.8mg; iron 1mg; magnesium 17.5mg; potassium 185.4mg; sodium 219.7mg.

1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat

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