Pumpkin Spice Cheesecake with Caramel Glaze From Lane Memorial Hospital
6 Tablespoons reduced calorie margarine 2 Cups graham cracker crumbs Cup water 2 Packages unflavored gelatin 16 Ounces fat free cream cheese 2 Cups low fat cottage cheese (1% fat) 1 Cup sugar 1 Teaspoon imitation vanilla extract (without alcohol) 8 Ounces lite whipped topping 1 Cup caramel topping 1 Cup canned pumpkin 1 Teaspoon ground nutmeg 1 Teaspoon cinnamon
Heat oven to 350 degrees. Spray bottom and side of 9-inch springform pan with nonstick cooking spray. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto bottom and side of prepared pan. Bake 10 minutes. Cool. Place water in small sauce pan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly. Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blender; process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Take out 1 cup of mixture and mix with pumpkin, nutmeg and cinnamon. Pour remaining mixture into pie crust. Spoon pumpkin mixture onto cheesecake and swirl with a knife. Refrigerate for 4 hours or until set. Serve with warm caramel topping.