Light pumpkin cheesecake with gingersnap crust

24 Servings

Ingredients

Quantity Ingredient
1½ cup Gingersnap crumbs
2 tablespoons Sugar
6 tablespoons Reduced fat olive oil margarine; melted
Vegetable cooking spray
16 ounces Reduced fat cream cheese; softened
⅔ cup Dark brown sugar
⅔ cup Granulated sugar
2 larges Eggs
3 Egg whites
1 cup Canned plain pumpkin puree
¼ teaspoon Salt
2 tablespoons Flour
½ teaspoon Ground dry ginger
½ teaspoon Ground cinnamon
¼ teaspoon Allspice
2 cups Reduced fat sour cream
1 teaspoon Pure vanilla extract
6 tablespoons Granulated sugar

Directions

CRUST

FILLING

TOPPING

CRUST: Stir together all ingredients. Spray a 9" pie pan with Crisco spray Press the mixture onto the sides and bottom of the pan. Bake in a preheated 350F. oven for 10 minutes. Cool on a rack.

FILLING: Cube the cheese and whip in the food processor or electric mixer.

Beat in the sugars. Add the eggs and egg whites and best until mixture is smooth and fluffy. Mix in the pumpkin, salt, flour and spices. Pour filling into cooked crust. Return to a 350F. oven and bake for about 30 minutes or until puffed and set.

TOPPING: Mix together the ingredients. Set aside.

TO SERVE: Remove cake from oven and spread over the topping. Return to oven and bake 5 minutes longer. Cool on a rack. Chill.

Cut into 24 medium squares or 36 small squares and serve chilled.

PER SERVING: Calories 202.64; Fat total 5.02 g; Protein 6⅛ g; Saturated Fat ⅞ g; Carbohydrates 33.53 g; Dietary Fiber 0.72 g; Calories from fat 22%; Calories from carbs 66%.

(C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: >from kitpath@... 12/1/98

Recipe by: Marilyn Harris at ccc* Posted to EAT-LF Digest by kitpath@... on Dec 01, 1998, converted by MM_Buster v2.0l.

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