Email to Dawn Dodge      

Pumpkin Cheesecake

CRUST:
1/3 c Butter or Margarine - at room temp
2 c Graham-cracker crumbs (about 15 crackers or you can use the boxes of graham cracker
crumbs)

FILLING:
24 oz Lowfat cottage cheese (approximately 3 cups)
12 oz Cream cheese at room temp
1 1/4 c Brown sugar, packed
2 Egg whites (large eggs)
16 oz Pumpkin, canned (one can)
2 tbsp Cornstarch
2 tsp Pumpkin pie spice
1 tsp Vanilla extract

Lightly grease bottom and sides of 9x3 inch pie pan.

Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and halfway up sides of prepared pan.

Filling: Heat oven to 325 degrees. Combine cottage cheese and cream cheese in a blender for about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth. Add brown sugar and blend until sugar
disolves. Add egg whites and process just until blended. Transfer to a large bowl. Stir in pumpkin, cornstarch, pumpkin pie spice and vanilla until well blended and smooth. Pour into crust.

Bake 1 hour and 20 minutes or until top of cake looks set. Cool completely on wire rack - serve with whipped topping and a sprinkle of nutmeg or cinnamon.