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Pumpkin Cheesecake

Ingredients

Ginger Snap Crust:

  • 33 ginger snaps (1 ½ cups ground)
  • 3 Tbsp. apricot jam, melted


Pumpkin Cheesecake Filling:

  • 8 oz. fat-free cream cheese, room temp.
  • 8 oz. light cream cheese, room temp.
  • 1 ¼ cups sugar
  • 1 cup Friendship® 1% Lowfat Cottage Cheese
  • 1 cup canned pumpkin (not pie filling)
  • 1 Tbsp. vanilla extract
  • 1 ½ tsp. cinnamon
  • 1 tsp. all-purpose flour
  • ¼ tsp. ground allspice
  • ¼ tsp. ground cloves
  • 6 egg whites (whipped)

Topping:

  • ½  pint heavy whipping cream
  • 1 cup Friendship® Sour Cream
  • ¼ cup sugar, granulated

 

Cooking Instructions

Preheat oven to 325º F. Lightly coat 8” or 9” springform pan with nonstick vegetable-oil spray.


Crust:

  1. In food processor, grind ginger snaps until crumbly.
  2. Transfer to large bowl, add melted jam & mix with fork. Press into bottom of prepared pan.


Filling:

  1. In large bowl, beat together fat-free cream cheese & light cream cheese with electric mixer on lowest speed until blended. Beat in sugar.
  2. In food processor, puree Friendship® 1% Lowfat Cottage Cheese until smooth.
  3. Add pumpkin, vanilla, cinnamon, flour, allspice & cloves. Blend until smooth.
  4. Add pumpkin mixture to cream cheese mixture & mix until blended.
  5. Add egg whites & mix until blended.
  6. Pour into prepared pan & bake 80 minutes, or until cheesecake center is almost set.
  7. Transfer to wire rack to cool.
  8. Topping: Whip heavy cream with electric beater until soft peaks form.
  9. In another bowl mix Friendship® Sour Cream with granulated sugar, then fold into whipped cream.
  10. Refrigerate & top cheesecake before serving.
     

 

This Recipe Provided by Friendship
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