Pumpkin Cheesecake
Pumpkin love never goes out of season. This Molasses Pumpkin Cheesecake made with cream cheese & cottage cheese is a decadent, light & fluffy year round treat.
Ingredients
- Graham Cracker Crust:
- 1 1/2 cup graham cracker crumbs
- 2 tablespoon granulated sugar
- 4 tablespoon butter melted
- Pumpkin Cheesecake:
- 1 pound lowfat cottage cheese you can use higher fat if preferred
- 8 oz cream cheese softened & cubed
- 1 can pumpkin puree 15 oz
- 1/2 cup molasses
- 4 large eggs preferably at room temp
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar firmly packed
- 2 tablespoon flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
Instructions
- For Graham Cracker Crust:
- Preheat oven to 350°F
- In a medium mixing bowl, combine graham crumbs, sugar and melted butter.
- Press crumbs evenly into bottom of 9" springform pan.
- Bake for 7- 10 minutes. (Optional - your preference)
- Cool before filling.
- For Cheesecake:
- Preheat oven to 325°F
- Lightly grease sides of springform pan. A dab of any oil will do.
- Using a food processor (or blender) process cottage cheese until completely smooth, stopping once or twice to scrape down sides of bowl.
- If your food processor is large enough - you can add remaining ingredients and blend until thoroughly combined. If not, transfer to a large mixing bowl and mix in remaining ingredients with electric mixers until combined.
- Pour cheesecake mixture into springform pan.
- Bake for 65 - 75 minutes. Outside of cheesecake should be set and center will be just a little jiggly.
- Cool on wire rack for an hour or two and then transfer to fridge for a few hours before carefully releasing from springform pan. I use an icing spatula to loosen any areas that may be stuck before releasing.
- Slice, serve & enjoy. Store covered and refrigerated.
Tried this recipe?Let us know how it was!