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Ginger-Crusted Pumpkin Cheesecake
Yield: Makes 16 servings
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:
1.
Preheat oven to 350°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
2.
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.
3.
Beat remaining ingredients except whipped topping and additional nutmeg in large bowl at medium-high speed of electric mixer until smooth; pour into crust.
4.
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.
5.
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!
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 |
This recipe appears in:
Cheesecakes
