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Pumpkin Cheesecake

    1 cup graham cracker crumbs
    1/2 cup gingersnap cookie crumbs
    3 packets Equal® sweetener
    5 Tablespoons margarine, melted
    2 packages (8 ounces each) fat-free cream cheese, softened
    1 package (8 ounces each) reduced-free cream cheese, softened
    1 can canned pumpkin
    2 eggs
    2 egg whites
    24 packets Equal® sweetener
    2 Tablespoons cornstarch
    2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves

        Mix graham 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.

        Beat cream 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.

        Remove cheesecake 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
    Yield: 16
    Exchanges: 1 milk, 1/2 starch, 2 fat
    Nutrition:  168 Calories, 8g Protein, 16g Carbohydrate, 8g Fat