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Molasses Pumpkin Cheesecake made with cream cheese & cottage cheese - a decadent, light & fluffy year round treat | www.craftycookingmama.com

Molasses Pumpkin Cheesecake (Healthier)

Amanda
Pumpkin love never goes out of season. This Molasses Pumpkin Cheesecake made with cream cheese & cottage cheese is a decadent, light & fluffy year round treat.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Desserts
Servings 12 - 16

Ingredients
  

  • Graham Cracker Crust:
  • 1 1/2 cup graham cracker crumbs
  • 2 tablespoon granulated sugar
  • 4 tablespoon butter melted
  • Pumpkin Cheesecake:
  • 1 pound lowfat cottage cheese you can use higher fat if preferred
  • 8 oz cream cheese softened & cubed
  • 1 can pumpkin puree 15 oz
  • 1/2 cup molasses
  • 4 large eggs preferably at room temp
  • 1 teaspoon vanilla extract
  • 3/4 cup brown sugar firmly packed
  • 2 tablespoon flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon salt

Instructions
 

  • For Graham Cracker Crust:
  • Preheat oven to 350°F
  • In a medium mixing bowl, combine graham crumbs, sugar and melted butter.
  • Press crumbs evenly into bottom of 9" springform pan.
  • Bake for 7- 10 minutes. (Optional - your preference)
  • Cool before filling.
  • For Cheesecake:
  • Preheat oven to 325°F
  • Lightly grease sides of springform pan. A dab of any oil will do.
  • Using a food processor (or blender) process cottage cheese until completely smooth, stopping once or twice to scrape down sides of bowl.
  • If your food processor is large enough - you can add remaining ingredients and blend until thoroughly combined. If not, transfer to a large mixing bowl and mix in remaining ingredients with electric mixers until combined.
  • Pour cheesecake mixture into springform pan.
  • Bake for 65 - 75 minutes. Outside of cheesecake should be set and center will be just a little jiggly.
  • Cool on wire rack for an hour or two and then transfer to fridge for a few hours before carefully releasing from springform pan. I use an icing spatula to loosen any areas that may be stuck before releasing.
  • Slice, serve & enjoy. Store covered and refrigerated.