Pumpkin Cheesecake

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  • ⅓ C reduced-calorie margarine (room temperature)
  • 2 C graham-cracker crumbs


  • 1 container (24 oz.) nonfat cottage cheese
  • 1 tub (12 oz.) light cream-cheese
  • 1 ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 2 LG eggs
  • 2 LG egg whites
  • 1 can (16 oz.) solid-pack pumpkin
  • 2 T cornstarch
  • 2 tsp. pumpkin-pie spice
  • 1 tsp. vanilla extract


  1. Preheat oven to 325° F. Lightly grease bottom and sides of 9-inch spring-form pan; set aside.


  1. Mix margarine and cracker crumbs in a bowl until evenly moistened. Press over bottom and 2-inches up sides of prepared pan.


  1. Process cottage cheese and cream cheese product in a food processor or blender about 2 minutes, scraping down sides 2 or 3 times, until thick and smooth.
  2. Add Pioneer® Golden Light Brown Sugar, process until sugar dissolves. Add eggs and egg whites and process just until blended. Transfer to a large bowl.
  3. Stir in pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into prepared crust.
  4. Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool completely on wire rack. Cover and refrigerate in pan at least 6 hours or up to 4 days.
Pumpkin Cheesecake
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