Pumpkin-Streusel Cheesecake

Yield: 12 servings (serving size: 1 slice)

Ingredients

• Crust:
• 3/4  cup  gingersnap crumbs (about 12 cookies, finely crushed)
• 1  tablespoon  light butter, melted
• Cooking spray
• 
  Filling:
• 1  cup  1% low-fat cottage cheese
• 1  (8-ounce) block fat-free cream cheese
• 1  (8-ounce) tub light cream cheese
• 1 1/4  cups  granulated sugar
• 1/2  cup  low-fat sour cream
• 2  tablespoons  cornstarch
• 2  teaspoons  all-purpose flour
• 1  teaspoon  vanilla extract
• 3/4  teaspoon  ground cinnamon
• 1/2  teaspoon  ground ginger
• 1/2  teaspoon  ground allspice
• 1  (15-ounce) can pumpkin
• 4  large egg whites
• 2  large eggs
• 
  Streusel Topping:
• 1/2  cup  gingersnap crumbs (about 8 cookies, finely crushed)
• 1/4  cup  all-purpose flour
• 2  tablespoons  brown sugar
• 1  tablespoon  light butter

Preparation

Preheat oven to 375°.

To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray. Bake at 375° for 5 minutes; cool on a wire rack. Reduce oven temperature to 325°.

To prepare filling, place cottage cheese in a blender or food processor, and process until smooth. Combine the cottage cheese and cream cheeses in a large bowl, and beat at high speed of a mixer until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through pumpkin); beat well. Add egg whites and eggs, 1 at a time, beating well after each addition. Pour filling into prepared crust; bake at 325° for 1 hour and 20 minutes.

To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.

Nutritional Information

Calories:

287 (28% from fat)

Fat:

8.8g (sat 4.3g,mono 3.1g,poly 0.9g)

Protein:

11.2g

Carbohydrate:

40.7g

Fiber:

1.6g

Cholesterol:

64mg

Iron:

1.6mg

Sodium:

361mg

Calcium:

142mg