Cookie

Administrator
Preheat oven to 325F
Crust:
1 cup graham cracker or chocolate wafer crumbs
1 tbsp. brown sugar
1 tbsp. canola oil

Filling:
3 cups 1% cottage cheese
12 oz. plain reduced-fat cream cheese, softened
1 1/4 cups white sugar
1/4 cup cornstarch or arrowroot powder
2 eggs, beaten
2 tsp. vanilla
1/4 tsp. salt
1 1/2 cups pumpkin, cooked and pureed or canned
1/4 cup brown sugar
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/3 cup baking cocoa
1 cup semi-sweet chocolate chips, melted
Makes 16 servings
Combine graham cracker crumbs, brown sugar, oil, and 1-2 tbsp. water.
Press into the bottom of a 9" springform pan coated with cooking spray.
Set aside.
Puree cottage cheese in blender or food processor.
Add cream cheese, sugar and cornstarch; beat until smooth.
Pour into large bowl.
Whisk together eggs, vanilla, and salt in small bowl.
Add to cottage and cream cheese mixture; mix in.
Remove 1 1/2 cups batter and set aside.
Add pumpkin, brown sugar, cinnamon and nutmeg to larger portion of batter.
Stir until smooth.
Add cocoa and melted chocolate chips to reserved batter.
Stir until thoroughly blended.
Pour pumpkin mixture into crust-lined pan, then spoon chocolate mixture on top in small rounds; swirl together with a knife.
Bake in preheated oven for 60-65 minutes, or until edge of filling is set.
Let cheesecake stand in oven with door closed for 30 minutes.
Remove from oven and set pan on a wire rack until cake reaches room temperature, about 3 hours.
Cover and refrigerate for several hours before serving.
 
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