KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Apple Ginger Snap Pumpkin Cheesecake

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 8 servings Total Time: 3 hr
Category: Desserts Sub Category: Cheesecakes

what you need
  • Crust Ingredients
  • 8 ounces Nabisco Ginger Snaps
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 5 tablespoons room temperature butter
  • Filling Ingredients
  • 1/3 cup milk
  • 2 tablespoons cornstarch
  • 2 cups Knudsen Cottage Cheese
  • 1/2 cup Knudsen Sour Cream
  • 1 cup canned pumpkin
  • 1 cup white granulated sugar
  • 2 large eggs; separated
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 2 large egg whites
  • 1 can (20 ounce) apple pie filling
make it
Lightly spray a 9-inch springform pan with butter flavored cooking spray. Place ginger snaps in a food processor with brown sugar, cinnamon and nutmeg. Add butter and process until the crumbs are evenly moistened. Press the crumb mixture into the bottom and partially up the sides of the springform pan. Set aside.

Preheat oven to 325 degrees F. In a small bowl, combine milk and cornstarch and mix until smooth; set aside. In a food processor, puree cottage cheese and sour cream until smooth, about 1 minute. Add the pumpkin, sugar, egg yolks, cinnamon, nutmeg, ginger and milk/cornstarch mixture and process until well incorporated.

In a large mixing bowl, beat the 4 egg whites until stiff but not dry. Fold the egg whites with a into the cheese mixture with a spatula. Pour into the prepared springform pan.

Bake the pumpkin cottage cheesecake for 1 hour, or until well puffed. Turn off the oven and leave the cake in the oven for 1/2 hour with the door closed, to cool gradually. Remove from oven; transfer to a rack to cool completely. Top with the apple pie filling, and refrigerate for at least 1 hour before serving.
Notes
My family soon tired of regular pumpkin pie, so loving to develop recipes I put together the above recipe. I love cottage cheese and sour cream so used these ingredients over cream cheese. And because more often than not the top of the cheesecake would crack, I decided to add a topping to cover up the cracks. This recipe is definitely a family and friends pleaser!
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email