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  • Pumpkin Cheesecake With Gingersnap Crust, Light

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    Pumpkin Cheesecake With Gingersnap Crust, Light
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. gingersnap crumbs
    • 2 Tbsp. sugar
    • 6 Tbsp. reduced fat extra virgin olive oil margarine melted
    •     vegetable cooking spray
    • 16 ounce lowfat cream cheese softened
    • 2/3 c. dark brown sugar
    • 2/3 c. granulated sugar
    • 2 lrg Large eggs
    • 3 x egg whites
    • 1 c. canned plain pumpkin puree
    • 1/4 tsp salt
    • 2 Tbsp. flour
    • 1/2 tsp grnd dry ginger
    • 1/2 tsp grnd cinnamon
    • 1/4 tsp allspice
    • 2 c. lowfat lowfat sour cream
    • 1 tsp pure vanilla extract
    • 6 Tbsp. granulated sugar

    Directions

    1. CRUST: Stir together all ingredients. Spray a 9" pie pan with Crisco spray Press the mix onto the sides and bottom of the pan. Bake in a preheated 350F. oven for 10 min. Cold on a rack.
    2. FILLING: Cube the cheese and whip in the food processor or possibly electric mixer.
    3. Beat in the sugars. Add in the Large eggs and egg whites and best till mix is smooth and fluffy. Fold in the pumpkin, salt, flour and spices. Pour filling into cooked crust. Return to a 350F. oven and bake for about 30 min or possibly till puffed and set.
    4. TOPPING: Mix together the ingredients. Set aside.
    5. TO SERVE: Remove cake from oven and spread over the topping. Return to oven and bake 5 min longer. Cold on a rack. Chill.
    6. Cut into 24 medium squares or possibly 36 small squares and serve chilled.
    7. in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie

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