{"id":732,"date":"2009-09-16T10:51:17","date_gmt":"2009-09-16T14:51:17","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=732"},"modified":"2009-09-16T10:51:17","modified_gmt":"2009-09-16T14:51:17","slug":"pumpkin-cheesecake","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/pumpkin-cheesecake\/","title":{"rendered":"Pumpkin Cheesecake"},"content":{"rendered":"

\"Pumpkin<\/a>Another one from the Weight Watchers Annual Recipes for Success, this time the 2005 edition and found in the dessert section on page 37. The original recipe yields 12 servings; however, I sliced our cheesecake into 16 portions, therefore cutting the point\u2019s value from 6 to 4.5. This recipe utilizes creamed fat-free cottage cheese and 1\/3-less-fat cream cheese, the substitutions with using the lower fat dairy products does not take away from the ultimate flavor and texture of the cheesecake. In fact, I processed the cottage cheese in the food processor for several minutes until it was silky smooth. This pumpkin cheesecake recipe is perfect for the fall flavor menus starting to make their appearances around North America\u2019s kitchens this time of year. (Note: Click images for a larger view)<\/p>\n

\"Pumpkin<\/a><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nGingersnap cookies, crushed (about 20 cookies)<\/td>\n<\/tr>\n
1\/3<\/td>\nCup<\/td>\nOatmeal, quick-cooking, uncooked<\/td>\n<\/tr>\n
3<\/td>\nTbsp<\/td>\nButter, melted<\/td>\n<\/tr>\n
\u00a0<\/td>\n\u00a0<\/td>\nCooking spray<\/td>\n<\/tr>\n
1<\/td>\nCarton<\/td>\nCottage cheese, fat free (24-ounces)<\/td>\n<\/tr>\n
1<\/td>\nPackage<\/td>\n1\/3-less-fat cream cheese (8-ounces)<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nAll-purpose flour<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nCinnamon, ground<\/td>\n<\/tr>\n
\u00be<\/td>\nTsp<\/td>\nGinger, ground<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nNutmeg, ground<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nAllspice, ground<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nPumpkin, unsweetened<\/td>\n<\/tr>\n
2\/3<\/td>\nCup<\/td>\nSugar<\/td>\n<\/tr>\n
2<\/td>\nLarge<\/td>\nEggs<\/td>\n<\/tr>\n
2<\/td>\nLarge<\/td>\nEgg whites<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nVanilla extract<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/p>\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nPreheat oven to 350\u00b0 F.<\/td>\n<\/tr>\n
2.<\/td>\nPlace cookie crumbs and oats into the bowl of a food processor and blend until fine crumbs. Add the melted butter and blend until smooth. Firmly press the crumb mixture on the bottom and 1\/2 \u2013inch up the sides of a 9-inch springform pan coated with cooking spray.<\/td>\n<\/tr>\n
3.<\/td>\nBake in 350\u00b0 F oven for 10 minutes, or until browned, then cool on a wire rack. Reduce oven temperature to 325\u00b0 F.<\/td>\n<\/tr>\n
4.<\/td>\nPlace cottage cheese in the bowl of a food processor and process until very smooth. Add the cream cheese and continue to process until smooth. Combine the flour in a separate bowl with the cinnamon, ginger, salt, nutmeg and allspice. Add the flour mixture, pumpkin and sugar to the cheese mixture and process until smooth. Add the eggs and egg whites to the cheese\/pumpkin mixture, 1 at a time and blend until smooth. Blend in the vanilla extract. Pour the cheese\/pumpkin mixture into the prepared crust.<\/td>\n<\/tr>\n
5.<\/td>\nBake in the 325\u00b0 F oven for 1 hour and 10 minutes or until almost set. Remove the cheesecake from the oven and then run a knife around the outside edge. Cool to room temperature on a wire rack, then cover and chill for 8 hours. Serve each portion with about 1 tablespoon of whipped cream.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"Family<\/a>
\nFamily and friends enjoy the pumpkin cheesecake!<\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe utilizes creamed fat-free cottage cheese and 1\/3-less-fat cream cheese, the substitutions with using the lower fat dairy products does not take away from the ultimate flavor and texture of the cheesecake. In fact, I processed the cottage cheese in the food processor for several minutes until it was silky smooth. This pumpkin cheesecake recipe is perfect for the fall flavor menus starting to make their appearances around North America\u2019s kitchens this time of year.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23,11,158],"tags":[215,2057,218,220,219,217,216,2085],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/732"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=732"}],"version-history":[{"count":3,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/732\/revisions"}],"predecessor-version":[{"id":735,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/732\/revisions\/735"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=732"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}