Cooking Instructions

Preheat oven to 325º F. Lightly coat 8” or 9” springform pan with nonstick vegetable-oil spray.

Crust:

1. In food processor, grind ginger snaps until crumbly.
2. Transfer to large bowl, add melted jam & mix with fork. Press into bottom of prepared pan.

Filling:

1. In large bowl, beat together fat-free cream cheese & light cream cheese with electric mixer on lowest speed until blended. Beat in sugar.
2. In food processor, puree Friendship® 1% Lowfat Cottage Cheese until smooth.
3. Add pumpkin, vanilla, cinnamon, flour, allspice & cloves. Blend until smooth.
4. Add pumpkin mixture to cream cheese mixture & mix until blended.
5. Add egg whites & mix until blended.
6. Pour into prepared pan & bake 80 minutes, or until cheesecake center is almost set.
7. Transfer to wire rack to cool.
8. Topping: Whip heavy cream with electric beater until soft peaks form.
9. In another bowl mix Friendship® Sour Cream with granulated sugar, then fold into whipped cream.
10. Refrigerate & top cheesecake before serving.