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>From Prodigy Celiac BB
Pumpkin Cheesecake

325 degrees (230 cal/slice)

Mix 2 cups GF cereal, crushed and 1/3 cup marge together
with fork and press into round 9 x 3 spring form pan

24 oz low or no fat cottage cheese GF
12 oz light cream cheese, room temp
1-1/4 cup light brown sugar
2 eggs and 2 whites
2 cups pumpkin (fresh is best!)
2 Tbs cornstarch
2 tsp pumpkin pie spice
1 tsp GF vanilla
Process cottage and cream cheese 2 minutes in blender or
food processor.  Add brown sugar, process till sugar
dissolved.  Add eggs and process till blended.  Pour into
large bowl.  Stir in pumpkin, cornstarch, spice and vanilla
and mix well.  Pour into baking pan.  Bake 1 hour/20 minutes
till top just cracks.  Shut off oven, do not remove cake and
leave oven door closed for 2 additional hours.  Remove pie,
cool in baking pan on rack.  When cold, wrap pie and pan
tightly in plastic wrap and chill at least 6 hours up to 4
days.  Run a knife around cake and remove sides.