Pumpkin Cheese Cake

Ingredients

  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • ¾ cup frozen reduced-calorie whipped topping, thawed
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • + 13 more ingredients
    • ¼ teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 (24-ounce) carton fat-free cottage cheese (such as Breakstone)
    • ¾ teaspoon ground ginger
    • 1 cup canned unsweetened pumpkin
    • 2 large eggs
    • 2/3 cup sugar
    • 3 tablespoons butter, melted
    • 2 large egg whites
    • 1 cup crushed gingersnap cookies (about 19 cookies)
    • 1/3 cup uncooked quick-cooking oats
    • ¼ teaspoon ground allspice
    • Cooking spray

Preheat oven to 350°. Place cookie crumbs, oats, and butter in a food processor; process until blended. Firmly press crumb mixture on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 325°....

View full recipe at My Recipes

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