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cracker and gingersnap crumbs, 3 packets Equal®, and melted margarine
in bottom of 8 or 9-inch
springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up
side of pan. Bake in preheated 350 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Reduce oven temperature to 300 degrees F.
cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites.
Mix in 24 packets Equal®,
cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place
in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300 degree F oven just until
set in center, 45 to 50 minutes.
from roasting pan; sprinkle with reserved crumbs and return to oven. Turn
oven off and let
cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of springform pan before serving.
Makes 16 servings
Serving size: 1 slice
Exchanges: 1 milk, 1/2 starch, 2 fat
Nutrition: 168 Calories, 8g Protein, 16g Carbohydrate, 8g Fat