Holiday Cheesecake Recipe

Marbled Pumpkin Cheesecake
Provided by EatingWell.com


Serves
16
Prep Time
90 min.
Total Time
330 min.

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



INGREDIENTS

1 cup gingersnap cookie crumbs, (about 20 cookies)

1 tablespoon canola oil

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 tablespoon 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 tablespoon dark brown sugar

2 tablespoon unsulfured molasses

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves



COOKING DIRECTIONS

Step 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.

Step 2
To prepare crust: Combine crumbs and oil in a bowl. Press into the bottom of the pan.

Step 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.

Step 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.

Step 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.

Step 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.



MAKE AHEAD TIP

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

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Mike Deibler MS, CSCS
San Diego Premier Training
My Workout Creator