Ingredients
- CRUST:
vanilla wafers 5 oz ( could also do ginger snaps )
land o lakes butter light 2 tbs
Need to put down parchment paper under the crust so it comes out when cut. Stuck to spring form bottom.
PREHEAT oven to 350°F.
COMBINE crumbs, butterr in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
CHEESECAKE:
Once crust is done, heat oven to 500
3 packages (8 oz. each)light cream cheese, softened( 8 oz light cream cheese, 8 oz 2% cottage cheese( drained), 8 oz 0% fage)
.75 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION® Evaporated Milk 2 %
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/16 tbls salt
Blend cottage cheese in blender. Add to mixing bowl, add Fage, mix well. BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 10 mins on 500, then without opening up oven door turn down to 325. Bake for 55 to 60 minutes or until edge is set but center still moves slightly. Don't over bake.
HOW TO TELL WHEN DONE
---When you tap the side of the cheesecake pan with a handle of a spoon, the whole top will move like one semi solid piece, with the center (about 1 to 2-inches in circumference) being a little more wobbly than the edges. A cheesecake will bake faster around the edges because of its batter's contact with the pan sides.
---The surface of the cheesecake will be dull -- the parts that are baked with the center or the less baked parts being more shiny.
---You touch the top of the cheesecake lightly with the flat of your hand, it will be firm.
TOPPING:
16 oz fage 0% yogurt
1/3 cup cary syrup
1 teaspoon vanilla extract
Baked at 500 for 10 mins, turned down to 200 for 30 mins, then baked at 325 for 30 mins. Next time take it down to 325 for the remainder time. Some info on 200 being too low to kill bacteria.
First attempt. Didn't do topping. Very similar to pumpkin pie but with more calories. Flavor of cheesecake is more pumpkin like than cheesy, since I used the cream cheese, fage and cottage cheese combo. Since not using 3 packs of cream cheese didn't need the evaporated milk in recipe. Cake is a little moist after 12 hours in fridge - testing after 24 hours to see if that makes it firmer. If not, next time leave out the evaporated milk when doing the 3 cheese mix. Too pumpkin pie like. Adding another cream cheese makes it 359 a slice with 10 servings. **** Cut pumpkin to 1 cup, no evaporated milk, see how that helps with cheese flavor. Can always add another cream cheese and the other cup of pumpkin.
Description
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