Here's a delicious cheesecake that takes advantage of Fall's harvest. Serve this at your Halloween party, or Thanksgiving or Christmas gathering.

Ingredients

Filling
1 container (24 ounces) nonfat cottage cheese
1 12-ounce package cream cheese
1-1/4 cups packed light brown sugar
2 large eggs
2 large egg whites
1 16-ounce can pumpkin
2 tablespoons cornstarch
2 teaspoons pumpkin-pie spice
1 teaspoon pure vanilla extract

Crust
1/3 cup butter, at room temperature
2 cups graham-cracker crumbs

Instructions

1. Lightly grease the bottom and sides of a 9-X 3-inch springform pan.
2. Make the crust: In a medium-size bowl, mix the butter and graham cracker crumbs until evenly moistened. Press the moistened crumbs over the bottom and 2 inches up the side of prepared pan.
3. Heat the oven to 325F.
4. Make the filling: In a blender or food processor, process the cottage cheese and cream cheese for about 2 minutes, until thick and smooth. Add the brown sugar and process until the sugar dissolves. Add the eggs and egg whites and process just until blended. Transfer the mixture to a large bowl. Stir in the pumpkin, cornstarch, spice and vanilla until well blended and smooth. Pour into the prepared crust.
5. Bake for 1 hour 20 minutes or until the top of the cake looks set. Turn the oven off. Let the cake cook in the oven for 2 hours.
6. Remove the cheesecake from the oven. Set on a wire rack to cool completely. Cover and refrigerate in the pan for at least 6 hours. Garnish with pecans and serve.

Serves 18

Here are some other recipes you might enjoy:

Apple Strudel
Lemon Pudding Cake
Just Like Mom's Apple Pie

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