Pumpkin cheesecake

MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN CHEESECAKE
  Categories: Vegetables, Cheesecakes, Desserts, Holiday
       Yield: 18 servings
  
     1/3 c  Reduced-calorie margarine,
            -at room temerature
       2 c  Graham-cracker crumbs (from
            -about 15 double crackers)
            FILLING:
       1    Container (24 ounzes) nonfat
            -cottage cheese (3 cups)
       1    Tub (12 ounces) light
            -process cream-cheese
            -product
   1 1/4 c  Packed light-brown sugar
       2 lg Eggs Whites from 2 large
            -eggs
       1 cn (16 ounces) solid-pack
            -pumpkin
       2 tb Cornstarch
       2 ts Pumpkin-pie spice
       1 ts Vanilla extract
  
   Timing Tip: You can make the cheesecake and caramelize the pecans up
   to 4 days ahead.
   
   CRUST:
   
   >>> Continued to next message --- * Origin: InterConnect - Littleton,
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   From: JOAN JOHNSON Refer#: NONE To: ALL Recvd: NO Subj: Pumpkin
   Recipes 2/2 Conf: (6) Cooking Di ** >>> Continued from previous
   message For garnish: Carmelized Pecan Halves (recipe follows), pastry
   minipumpkin garnish (see Note)
   
   1. Lightly grease bottom and sides of 9x3-inch sprinform pan. 2.
   Crust: Mix margarine and cracker crumbs in a bowl until evenly
   moistened. Press over bottom and 2 inches up sides of prepared pan.
   3. Filling: Heat oven to 325 degrees F. Process cottage cheese and
   cream cheese product in a food processor or blender about 2 minutes,
   scraping down sides 2 or 3 times, until thick and smooth. Add brown
   sugar, Process until sugar disolves. Add eggs and egg whites and
   process just until blended. Transfer to a large bowl. Stir in
   pumpkin, cornstarch, spice and vanilla until well blended and smooth.
   Pour into crust. 4. Bake 1 hour and 20 minutes or until top of cake
   looks set (center may jingle and top crack). Shut off oven. Cool
   completely on wire rack. Cover and refrigerate in pan at least 6
   hours or up to 4 days. 6. To serve: Run knife around cake. Remove pan
   sides. Place cake on serving plate. Garnish with pecans.
   
   Makes 18 servings. Per serving: 234 cal, 9 g pro, 31 g car, 8 g
   fat,44 mg chol, 374 mg sodium.
   
   NOTE: To make pastry minipumpkin garnish, shape purchased refrigerated
   pie-crust mix into minipumpkins. Use cloves for stems. Bake in 350
   degree F. oven until golden brown.
   
   CARMELIZED PECAN HALVES: Arrange 20 pecan halves 1 inch apart on a
   foil-lines cookie sheet. Cook 1/2 cup sugar in a small saucepan over
   medium-low heat, stirring occasionally, until melted and dark amber in
   color. Slowly pour over pecans. Let cool until hard. Break apart.
   
   Recipe From: Woman's Day magazine  11/26/91
  
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