Pumpkin Cheesecake

I combined a recipe for cottage cheesecake and pumpkin cheesecake to make this. It is exceedingly delicious. Mmmmmmmmmm. Also, I jacked the picture from allrecipes.com, so I can't take credit for it. As I was looking through pictures, though, I found one that had a praline sauce on top, and it looked really good. I think I'll have to try that next time. And, seriously, you can't tell that it uses cottage cheese instead of cream cheese. It's just delicious.


Graham cracker pie crust
2 cups 2% low-fat cottage cheese
2 eggs
3 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Blend cottage cheese until smooth. For a denser cake, allow cheese to drain in coffee filter for a couple hours (or overnight), then continue.
Preheat oven to 325 degrees.
In a blender, combine cottage cheese, eggs, flour, vanilla, sugar and salt. Blend until smooth. Pour one cup of mixture into prepared crust. To remaining batter add pumpkin puree, cinnamon, cloves, and nutmeg. Blend well and pour over batter in crust.
Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely and refrigerate at least 3 hours before serving.