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serves 12
Crust:
1-1/2 c. graham cracker crumbs (see note)
5 Tbsp. Butter
3 Tbsp. brown sugar, packed
Filling:
1/2 c. cottage cheese
1 c. sugar
3 Tbsp. brown sugar, packed
3 Tbsp. corn starch or all-purpose flour
1-1/2 tsp. cinnamon(if can tolerate)
1/2 tsp. ground nutmeg(if can tolerate)
16 oz. cream cheese, softened, at room temperature
2 eggs
2 egg whites
1/3 c. evaporated milk
1-1/4 c. canned pumpkin(IC friendly)
1/4 tsp. vanilla extract
For crust: Mix graham cracker crumbs, margarine and brown sugar in a bowl. Press into the bottom and up the sides of a 9-inch spring-form pan.
For filling: In a food processor or blender, process the cottage cheese until it is no longer lumpy. Set aside for the moment. In a bowl, thoroughly mix together the sugar, cornstarch, brown sugar and spices. Beat the spices and sugars into the cottage cheese. Beat in the softened cheese, eggs, and egg whites. Blend in the evaporated milk,
pumpkin, and vanilla. Pour into crust.
Bake for 1 hour at 375 degrees F. Refrigerate at least 6 hours before serving. NOTE: Watch out for boxed graham cracker crumbs-- they may have bladder irritating preservatives. It is much safer to make your own from graham crackers. Nabisco's Low-fat Honey Grahams are a good bet. You can roll the crackers between sheets of wax paper with a rolling pin, or use a food processor to chop them into crumbs.
Crust:
1-1/2 c. graham cracker crumbs (see note)
5 Tbsp. Butter
3 Tbsp. brown sugar, packed
Filling:
1/2 c. cottage cheese
1 c. sugar
3 Tbsp. brown sugar, packed
3 Tbsp. corn starch or all-purpose flour
1-1/2 tsp. cinnamon(if can tolerate)
1/2 tsp. ground nutmeg(if can tolerate)
16 oz. cream cheese, softened, at room temperature
2 eggs
2 egg whites
1/3 c. evaporated milk
1-1/4 c. canned pumpkin(IC friendly)
1/4 tsp. vanilla extract
For crust: Mix graham cracker crumbs, margarine and brown sugar in a bowl. Press into the bottom and up the sides of a 9-inch spring-form pan.
For filling: In a food processor or blender, process the cottage cheese until it is no longer lumpy. Set aside for the moment. In a bowl, thoroughly mix together the sugar, cornstarch, brown sugar and spices. Beat the spices and sugars into the cottage cheese. Beat in the softened cheese, eggs, and egg whites. Blend in the evaporated milk,
pumpkin, and vanilla. Pour into crust.
Bake for 1 hour at 375 degrees F. Refrigerate at least 6 hours before serving. NOTE: Watch out for boxed graham cracker crumbs-- they may have bladder irritating preservatives. It is much safer to make your own from graham crackers. Nabisco's Low-fat Honey Grahams are a good bet. You can roll the crackers between sheets of wax paper with a rolling pin, or use a food processor to chop them into crumbs.
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