Pumpkin-Streusel Cheesecake

Ingredients

• 2 tablespoons brown sugar 
• 15 ounce pumpkin canned
• 2 tablespoons cornstarch 
• 8 ounce block cream cheese fat-free
• 4 large egg whites 
• 2 large eggs 
• 0.3 cup flour all-purpose
• 2 teaspoons flour all-purpose
• 0.5 cup gingersnaps crushed finely ( 8 cookies, )
• 0.8 cup gingersnaps crushed finely ( 12 cookies, )
• 1.3 cups granulated sugar 
• 0.5 teaspoon ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 1 tablespoon butter light
• 1 tablespoon butter light melted
• 8 ounce cream cheese light
• 1 cup curd cottage cheese 1% low-fat
• 0.5 cup cup heavy whipping cream sour low-fat
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 37
2. To prepare piecrust, combine 3/4 cup crumbs and 1 tablespoon melted butter in a bowl, and toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
3. Bake at 375 for 5 minutes; cool on a wire rack. Reduce oven temperature to 32
4. To prepare filling, place cottage cheese in a blender or food processor, and process until smooth.
5. Combine the cottage cheese and cream cheeses in a large bowl, and beat at high speed of a mixer until smooth.
6. Add granulated sugar and next 8 ingredients (granulated sugar through pumpkin); beat well.
7. Add egg whites and eggs, 1 at a time, beating well after each addition.
8. Pour filling into prepared crust; bake at 325 for 1 hour and 20 minutes.
9. To prepare streusel topping, combine 1/2 cup crumbs, 1/4 cup flour, and brown sugar in a small bowl; cut in 1 tablespoon light butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
10. Sprinkle over cheesecake, and bake an additional 10 minutes or until set. Cheesecake is done when the center barely moves when the pan is jiggled.
11. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature.