Name: Baked pumpkin swirl cheesecake
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 1 serving
Ingredients: 1 3/4 cups nonfat cottage cheese; 2 large egg whites; 3.5 oz canned pumpkin; 3/4 tsp vanilla extract; 1 tsp pumpkin pie spice; 1 1/2 tbsp maple syrup; 3 g stevia sweetener; 4 olive oil cooking sprays; 1 tsp lemon juice; 1/4 tsp salt

Instructions

Prep 15 min · Cook 3 hr

Preheat the oven to 350°F. Lightly coat a 6-inch ovenproof pie plate or a 3-cup baking dish with cooking spray and place it on a baking sheet.
In a blender, combine the cottage cheese, egg whites, vanilla extract, lemon juice, salt, and sweetener. Process until the mixture is completely smooth and no grains remain.
In a separate small bowl, whisk the canned pumpkin with the maple syrup and pumpkin pie spice until well combined.
Pour the white cheesecake base into the prepared dish. Drop spoonfuls of the pumpkin mixture onto the top. Use a knife or skewer to gently swirl the pumpkin into the base. Bake for 35 to 45 minutes until the edges are set and the center is only slightly jiggly. Done when edges set and center slightly jiggly, 160°F.
Turn off the oven and crack the door open, letting the cheesecake cool inside for 10 minutes. Move to the counter to cool for 20 minutes more, then chill in the refrigerator for at least 2 hours to fully set before serving.

Nutrition

Ingredients

Instructions

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