Pumpkin Cheesecake with Pretzel Crust and Raspberry Drizzle | Savory

Ingredients

• 3 cups butter snap pretzels
• 1/4 cup packed brown sugar
• 1/4 cup melted butter
• 2 cups low-fat (1% ) cottage cheese
• 16 oz pkg reduced-fat (or Neufchatel) cream cheese, cut into pieces
• 1 cup nonfat plain Greek yogurt
• 1 cup sugar
• 1/4 cup cornstarch
• 3 large eggs
• 2 tsp vanilla extract
• 1 (15 oz) can pumpkin puree
• 2 tsp pumpkin pie spice
• 1 cup seedless raspberry preserves
• 1 tbsp lemon juice