MARBLED PUMPKIN CHEESECAKE

CRUST INGREDIENTS

1 cup gingersnap cookie crumbs; about 20 cookies

1 tablespoon canola oil

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FILLING INGREDIENTS

2 1/2 cups (20 oz.) low-fat cottage cheese

1 1/2 cups (12 oz.) low-fat cream cheese; softened

1 cup sugar

4 tablespoons cornstarch

1 large egg

2 large egg whites

1 cup (8 oz.) low-fat sour cream

1 1/2 teaspoons pure vanilla extract

1/4 teaspoon salt

1 teaspoon fresh lemon juice

3/4 cup canned pumpkin

3 tablespoons brown sugar

2 tablespoons unsulfured molasses

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

TO MAKE CRUST:

1. Preheat oven to 325 degrees. Lightly oil a 9-inch springform pan or coat it with non-stick cooking spray. Wrap the outside bottom of the pan with a double thickness of aluminum foil to keep out water while the cheesecake is baking.

2. In a small bowl, combine crumbs and oil. Press mixture into the bottom of the prepared pan. Cover and set aside.

TO MAKE THE FILLING & BAKE CHEESECAKE:

1. In a food processor, puree cottage cheese until very smooth, stopping once or twice to scrape down the sides of the workbowl. (If using a small food processor, transfer the cottage cheese to the mixing bowl of an electric mixer.) Add cream cheese, sugar and 3 tablespoons of the cornstarch. Process (or beat with an electric mixer) until smooth. Add egg and egg whites, sour cream, vanilla and salt; blend well. Measure 3 1/2 cups of the batter into a separate bowl; stir in lemon juice and set aside.

2. To the filling remaining in the food processor or mixing bowl, add pumpkin, brown sugar, molasses, cinnamon, ginger, nutmeg, cloves and the remaining 1 tablespoon cornstarch; blend well.

3. Pour about 1 cup of the vanilla filling into the center of the crust. Then pour about 1 cup of the pumpkin filling into the center of the vanilla filling. Add the remaining fillings in the same manner, alternating cups of vanilla and pumpkin filling. Concentric circles of vanilla and pumpkin will form as the fillings spread over the crust. To create a marbled effect, gently swirl a knife or skewer through the fillings without disturbing the crust.

4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2-inch up the side of the springform pan. Bake for about 50 minutes, or until the edges are set but the center still jiggles when the pan is tapped.

5. Turn off the oven. Spray a knife with cooking spray and quickly run it around the edge of the cake. Let cake cool in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack and remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled, then cover with plastic wrap and refrigerate for up to 2 days.

* NOTE: Use commercial "old-fashioned" gingersnaps - the small, flat ones sold in a box. They're full of flavor and have little fat. Turn them into crumbs in the food processor or crush between two sheets of wax paper with a rolling pin.

Yields 16 servings (Serving size = 1 cheesecake)

CALORIES: 215; PROTEIN: 9g; FAT: 8g; CARBS: 28g; FIBER: 0g; CHOL: 27mg; SODIUM: 350mg.

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