Photo by Stephanie Staton
- 1½ cups low-fat graham cracker crumbs
- 1 T. sugar
- 5 T. butter, melted
- 1 cup low-fat cottage cheese
- 3/4 cup part-skim ricotta cheese
- 1/2 cup sugar
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. pumpkin pie spice
- 1/8 tsp. salt
- 1 tsp. vanilla extract
- 3 eggs
- 1¾ cups cooked, puréed pumpkin
Preheat oven to 350 degrees F.
In a bowl, combine the graham cracker crumbs, sugar and melted butter. Mix with a fork until well combined. Press onto the bottom and up the sides of a lightly greased 9-inch springform pan. Bake for 6 to 8 minutes, until crust is golden. Set aside to cool.
In a large bowl, combine cheeses and mix well with an electric mixer. Add sugar, spices, salt and vanilla, and mix until smooth. Add eggs one at a time, beating well after each addition. (Reserve 1/4 cup of the batter to add later.) Add pumpkin to bowl and mix until blended. Pour pumpkin batter into prepared crust.
Drizzle the reserved batter in three circles over the pumpkin batter. Using a knife, draw a line through the batter from the center toward the edge, repeating all around the pan, spaced 2 to 3 inches apart.
Bake 50 minutes, until edges are golden. Remove from oven and cool to room temperature, then chill overnight before serving.