Ingredients
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3 cups butter snap pretzels
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1/4 cup packed brown sugar
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1/4 cup melted butter
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2 cups low-fat (1% ) cottage cheese
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16 oz pkg reduced-fat (or Neufchatel) cream cheese, cut into pieces
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1 cup nonfat plain Greek yogurt
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1 cup sugar
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1/4 cup cornstarch
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3 large eggs
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2 tsp vanilla extract
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1 (15 oz) can pumpkin puree
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2 tsp pumpkin pie spice
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1 cup seedless raspberry preserves
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1 tbsp lemon juice
Steps
1
Preheat oven to at 350°F. In a food processor, pulse the pretzels with the brown sugar until finely chopped. Add the butter and pulse a few times to combine. Press onto the bottom of a greased 10-inch springform pan. Place pan on a baking sheet. Bake for 8 min. Set aside to cool.
2
Add the cottage cheese and cream cheese to a large food processor. Puree until smooth and creamy. Add remaining ingredients, and puree until mixed thoroughly.
3
Wrap the sides of the springform pan with aluminum foil (you may need to use 2 sheets). Pour the cheesecake batter over the prepared crust. Place in a baking pan and fill with water until it reaches 1 inch up the springform pan.
4
While cheesecake is baking, prepare the glaze. Whisk together the jam and lemon juice in a small bowl with a tsp hot water (add more hot water if necessary). Set aside.
5
Bake cheesecake at 350° for 50-60 minutes or until center is almost set (center should jiggle slightly when shook.) Turn oven off, and leave the cheesecake in the oven for 30 minutes, with the oven door slightly cracked.
6
Remove cheesecake and cool on a wire rack for 30 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer and release the sides. Refrigerate for at least three hours before cutting. Drizzle with raspberry sauce before serving.
