Ingredients

For Crust: 1 cup  gingersnap cookie crumbs  (about 20 cookies) 1 tablespoon  canola oil For Filling: 20 ounces  low-fat cottage cheese (2 1/2 cups) 12 ounces  reduced-fat cream cheese (1 1/2 cups), softened 1 cup  sugar 4 tablespoons  cornstarch, divided 1   large egg 2   large egg whites or 4 teaspoons dried egg whites, reconstituted according to package directions 8 ounces  reduced-fat sour cream (1 cup) 1 1/2 teaspoons  vanilla extract 1/4 teaspoon  salt 1 teaspoon  lemon juice 3/4 cup  unseasoned pumpkin puree 3 tablespoons  dark brown sugar 2 tablespoons  unsulfured molasses 1 teaspoon  ground cinnamon 1 teaspoon  ground ginger 1/2 teaspoon  freshly grated nutmeg 1/8 teaspoon  ground cloves

Description

Marbled Pumpkin Cheesecake, Recipe

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