Cottage Cheesecake

Created by Grandma Kesey, Springfield, OR
Featured Product: Nancy’s Lowfat Cottage Cheese & Nancy’s Cream Cheese


Serves | 4




  • 1 ⅓ cup graham cracker crumbs
  • ⅓ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ½ cup melted butter


  • 16 ooz. Nancy’s Lowfat Cottage Cheese
  • 2 large eggs
  • 2 tablespoons Nancy’s Cream Cheese (optional)
  • ⅔ C. brown sugar
  • ½ tsp. vanilla
  • 2 teaspoons fresh ginger, grated or finely chopped


  • ½ cup Nancy’s Sour Cream
  • ½ cup Nancy’s Nonfat Yogurt
  • 2 tablespoons sugar
  • ⅓ cup chopped crystallized ginger



Preheat oven to 350°F. Place graham crackers in a plastic bag. Use a large, heavy spoon or rolling pin and smash crackers into crumbs. Mix above ingredients and press into a 10-inch pie pan. Blend the filling ingredients in a food processor or blender until very smooth. Pour into the crumb-lined pan and bake for about 40 minutes. Cake should still be slightly jiggly in the center. Cool for about 20 minutes. Mix the sour cream, yogurt and sugar. Spread on cheesecake and sprinkle top with the crystallized ginger. Chill.