TLC Cooking "Ginger-Crusted Pumpkin Cheesecake"

Ginger-Crusted Pumpkin Cheesecake

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

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