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Graham Cracker Crust
2 cups graham cracker crumbs - about 15 whole crackers
1/3 cup margarine softened
Pumpkin Filling
1 24 oz container nonfat cottage cheese
1 2 ox tub light processed cream cheese
1 1/4 cups packed light brown sugar
2 large eggs
Egg whites from 2 eggs
1 16 oz can of pumpkin
2 tablespoons cornstarch
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
Optional top with caramelized pecans halves
Heat oven to 325
Lightly grease bottom and sides of 9x3 springform pan
Crust: Mix cracker crumbs and margarine in a medium size bowl until evenly moistened. Press into the bottom and up 2 inches of the sides of prepared pan.
Filling: In a food processor or blender process cottage cheese and cream cheese about 2 min. until thick and smooth, Add brown sugar and process until sugar dissolves, Add eggs and egg whites and process until blended well, Scrape mixture into large bowl, stir in pumpkin, cornstarch, spice and vanilla until blended well and smooth, pour into prepared crust.
Bake 1 1/2 hours or until top of cake looks set. turn oven off and let set in the oven for 2 more hours.
Remove from oven, cover and refrigerate at least 6 hours.
To carmelize pecans: Arrange 20 pecan halves 1 in. apart on foil lined cookie sheet/ Cook 1/2 cup of sugar in a small sauce pan over low heat, stirring until melted and dark amber in color. Slowly pour over pecans and let cool until hard. Place of top of cake before refrigerating.View Thread
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