*  Exported from  MasterCook II  *
 
                             PUMPKIN CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Vegetables                       Desserts
                 Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
      1/3  cup           Reduced-calorie margarine -- at room temerature
    2      cups          Graham-cracker crumbs (from -- about 15 double crac
                         FILLING:
    1                    Container (24 ounzes) nonfat -- cottage cheese (3 cu
    1                    Tub (12 ounces) light -- process cream-cheese
 
    1 1/4  cups          Packed light-brown sugar
    2      large         Eggs Whites from 2 large -- eggs
    1      can           (16 ounces) solid-pack -- pumpkin
    2      tablespoons   Cornstarch
    2      teaspoons     Pumpkin-pie spice
    1      teaspoon      Vanilla extract
 
 Timing Tip: You can make the cheesecake and caramelize the pecans up to 4
 days ahead.
 
  CRUST:
 
 p For garnish: Carmelized Pecan Halves (recipe follows), pastry minipumpkin
 garnish (see Note)
  1. Lightly grease bottom and sides of 9x3-inch sprinform pan. 2.
 Crust: Mix margarine and cracker crumbs in a bowl until evenly moistened.
 Press over bottom and 2 inches up sides of prepared pan.
 3. Filling: Heat oven to 325 degrees F. 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. Add brown sugar, Process until
 sugar disolves. Add eggs and egg whites and process just until blended.
 Transfer to a large bowl. Stir in pumpkin, cornstarch, spice and vanilla
 until well blended and smooth.
 Pour into crust. 4. Bake 1 hour and 20 minutes or until top of cake looks set
 (center may jingle and top crack). Shut off oven. Cool completely on wire
 rack. Cover and refrigerate in pan at least 6 hours or up to 4 days. 6. To
 serve: Run knife around cake. Remove pan sides. Place cake on serving plate.
 Garnish with pecans.
 
  Makes 18 servings. Per serving: 234 cal, 9 g pro, 31 g car, 8 g fat,44 mg
 chol, 374 mg sodium.
 
  NOTE: To make pastry minipumpkin garnish, shape purchased refrigerated
 pie-crust mix into minipumpkins. Use cloves for stems. Bake in 350 degree F.
 oven until golden brown.
 
  CARMELIZED PECAN HALVES: Arrange 20 pecan halves 1 inch apart on a
 foil-lines cookie sheet. Cook 1/2 cup sugar in a small saucepan over
 medium-low heat, stirring occasionally, until melted and dark amber in color.
 Slowly pour over pecans. Let cool until hard. Break apart.
 
  Recipe From: Woman’s Day magazine  11/26/91
 
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