Recipe for Light Pumpkin Cheesecake with Gingersnap Crust 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
24 Servings
Ingredients:
Amount Ingredient
CRUST ----------------
1/2 cup Gingersnap crumbs
2 tbl Sugar
6 tbl Reduced fat olive oil margarine, melted
Vegetable cooking spray
----------------- FILLING ----------------
16 oz Reduced fat cream cheese, softened
2/3 cup Dark brown sugar
2/3 cup Granulated sugar
2 lrg Eggs
3 x Egg whites
1 cup Canned plain pumpkin puree
1/4 tsp Salt
2 tbl Flour
1/2 tsp Ground dry ginger
1/2 tsp Ground cinnamon
1/4 tsp Allspice
----------------- TOPPING ----------------
2 cup Reduced fat sour cream
1 tsp Pure vanilla extract
Instructions:
Instructions: 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.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Light Pumpernickel   ::   Light Pumpkin Pie   ...