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Pumpkin Cheese Cake Recipe


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     Pumpkin Cheese Cake

Category   Desserts - Breads
Sub Category   None

Ginger Sanp Crust
33 Ginger Snaps (1 1/2 cups ground)
3tbsp. apricot jam, melted
Pumpkin Cheesecake FIlling
8 oz. fat-free cream cheese, room temp.
8 oz. light cream cheese, toom temp.
1 1/4 cups sugar
1 cup Cottage cheese
1 cup canned pumpkin (not pie filling)
1 tbsp. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. all-purpose flour
1/4 tsp. ground allspice
1/4 tsp. ground cloves
6 egg whites (whipped)
1/2 pint heavy whipping cream
1 cup sour cream and 1/4 sugar, granulated

preheat oven to 325. lightly coat 8 or 9 inch springform pan with nonstick vetable-oil spray.
crust- in food processor, grind ginger snaps until crumbly
transfer to a large bowl, add melted jam and mix with fork. Pressinto bottom of prepared pan.
Filling- in large bowl, beat together fat-free cream cheese & Light cream cheese with electric mixer on lowest speed until blended. Beat in Sugar. In food processor puree cottage cheese until smooth. Add pumpkin, vanilla, cinnamon, four, allspice & cloves. Blend until smooth. Add pumpkin mixture to cream cheese mixture and mix until blended. Add egg whites and mix until blended. Pour ito prepared pan & bake 80 minutes, or until cheesecake center is almost set. Transfer to wire rack to cool. Topping- whip heavy cream with electric beater until soft peeks form. In another bowl mix sour cream with granulated sugar, then fold into chipped cream. Refrigerate & spread on cheesecake before serving.

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