Low Fat Marbled Pumpkin Cheesecake

• 1 cup ginger snap cookies crumbs, about 20 cookies
• 1 tablespoon canola oil
• 20 ounces cottage cheese (low-fat 1%) about 2 1/2 cups
• 12 ounces cream cheese (reduced-fat) 1 1/2 cups, softened
• 1 cup sugar
• 4 tablespoons cornstarch divided
• 1 large eggs
• 2 large egg whites
• 8 ounces sour cream, light 1 cup
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 3/4 cup pumpkin plain, puree
• 3 tablespoons brown sugar dark
• 2 tablespoons molasses unsulfured
• 1 teaspoon cinnamon ground
• 1 teaspoon ginger ground
• 1/2 teaspoon nutmeg prefer freshly grated
• 18 teaspoon cloves, ground

1. Preheat oven to 325F.
2. Put a kettle of water on to heat for the water bath.
3. Coat a 9-inch springform pan with cooking spray.
4. Wrap the outside bottom of the pan with a double thickness of foil.
5. For the crust:
6. Mix crumbs and oil in a bowl.
7. Press into the bottom of the pan.
8. To prepare filling;
9. Bake cheesecake:
10. Puree cottage cheese in a food processor until very smooth, scraping down the sides of the workbowl once or twice.
11. Add cream cheese, sugar and 3 tablespoons cornstarch; process until smooth.
12. Add egg, egg whites, sour cream, vanilla and salt, blend well.
13. Measure 3 1/2 cups of the batter into a separate bowl, stir in lemon juice.
14. To the remaining filling, stir in pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch, mix well.
15. Pour about 1 cup of the vanilla filling into the center of the crust.
16. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling.
17. Alternate the remaining fillings in the same manner, concentric circles will form as they spread.
18. To create a marbled effect, gently swirl a knife or skewer through the fillings.
19. 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.
20. Bake the cheesecake until the edges are set but the center still jiggles, about 50 minutes.
21. Turn off the oven.
22. Coat a knife with cooking spray and run it around the edge of the cake.
23. Let stand in the oven, with the door ajar, for 1 hour.
24. Transfer from the water bath to a wire rack, remove foil.
25. Let cool to room temperature, about 2 hours.
26. Refrigerate, uncovered, until chilled.

ginger snap cookies crumbs, canola oil, cottage cheese, cream cheese, sugar, cornstarch, eggs, egg whites, sour cream, vanilla, salt, lemon juice, pumpkin plain, brown sugar, molasses, cinnamon ground, ginger ground, nutmeg

Taken from recipeland.com/recipe/v/low-fat-marbled-pumpkin-cheesec-51113 (may not work)