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Ginger-Crusted Pumpkin Cheesecake
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the Editors of Publications International, Ltd.. "Ginger-Crusted Pumpkin Cheesecake" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/ginger-crusted-pumpkin-cheesecake-recipe.htm> 08 February 2012.
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Ginger-Crusted Pumpkin Cheesecake
YIELD Makes 16 servings
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INGREDIENTS
| 12 | whole low-fat honey graham crackers, broken into small pieces |
| 3 | tablespoons reduced-fat margarine, melted |
| 1/2 | teaspoon ground ginger |
| 1 | can (15 ounces) solid-pack pumpkin |
| 1 | package (8 ounces) reduced-fat cream cheese, softened |
| 2 | packages (8 ounces each) fat-free cream cheese, softened |
| 1 | cup sugar |
| 1 | cup cholesterol-free egg substitute |
| 1/2 | cup evaporated fat-free (skim) milk |
| 1 | tablespoon vanilla |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
| 1/4 | teaspoon salt |
| 2 | cups frozen reduced-fat whipped topping, thawed |
| Additional ground nutmeg (optional) | |
PREPARATION:
- Preheat oven to 350°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
- Place graham crackers, margarine and ginger in food processor or blender; process using on/off pulsing action until coarse crumbs are formed. Gently press crumb mixture onto bottom and 3/4 inch up side of pan. Bake 10 minutes or until lightly browned; cool slightly on wire rack.
- Beat remaining ingredients except whipped topping and additional nutmeg in large bowl at medium-high speed of electric mixer until smooth; pour into crust.
- Bake 1 hour and 15 minutes or until top begins to crack and center is almost set. Cool on wire rack 1 hour; refrigerate until ready to serve.
- Just before serving, top each slice with spoon 1 tablespoon whipped topping; sprinkle lightly with additional nutmeg.
Cook's Tip
This cheesecake freezes well. In fact, the flavors improve with freezing!
This recipe appears in:
Cheesecakes
NUTRITIONAL INFORMATION:
| Serving Size: | 1 slice cheesecake |
| Fiber | 1 g |
| Carbohydrate | 23 g |
| Cholesterol | 9 mg |
| Saturated Fat | 4 g |
| Total Fat | 6 g |
| Calories from Fat | 28 % |
| Calories | 187 |
| Protein | 8 g |
| Sodium | 338 mg |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Meat | 1 |
| Starch | 1-1/2 |
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