Homemade Pumpkin Cheesecake Recipe

There are few things more tempting in this world than cheesecake. So during the holidays, this Homemade Pumpkin Cheesecake is sure to please your partygoers. Any leftovers that you have can be safely stored for up to 4 days.

Be sure to allow the pie to come to room temperature before covering and placing in the refrigerator.  This keeps condensation from building on the top of the pie, which leads to a mushy consistency.

Ingredients:

• 1/3 C margarine, at room temperature
• 2 C graham cracker crumbs
• 1 (24 oz.) container nonfat cottage cheese
• 1 (12 oz.) container cream cheese
• 1 1/4C light brown sugar, packed firm
• 2 large egg whites
• 2 large whole eggs
• 2 C pumpkin puree
• 2 Tbsp. cornstarch
• 2 tsp. pumpkin pie spice
• 1 tsp. vanilla extract

Directions:

Place the margarine in a small mixing bowl. Add the graham cracker crumbs and mix together until the crumbs are completely moist and stick together well. Spray a spring form pan with a non-stick cooking spray. Press the graham cracker mixture into the bottom and up the sides of the pan, and set aside.

Place the cottage cheese into a blender or food processor. Add the cream cheese and blend for 2 minutes until mixture is thick and smooth. Place the brown sugar into the cream cheese mixture and blend until dissolved. Add the egg whites and the whole eggs, and blend until completely combined. Use a rubber spatula to scrape the mixture into a large mixing bowl. Add the pumpkin, cornstarch, pie spice, and vanilla. Mix with a rubber spatula until completely combined and smooth. Pour the mixture into the prepared pie crust.

Place the oven temperature on 325 degrees and allow the oven to heat. Bake for 1 hour and 15 minutes until set. Cool to room temperature, then cover and refrigerate for at least 4 hours. Makes 8 servings.