This is a wonderful reduced sugar pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.
1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets sweetener
5 tablespoons butter, melted
2 8-oz. packages fat free cream cheese, softened
1 8-oz. package reduced fat cream cheese, softened
1 can canned pumpkin
2 egg whites
1-cup measurable sweetener
2 tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Mix graham cracker and gingersnap crumbs, three packets sweetener, and melted margarine in bottom of 8 or 9-inch springform pan; reserve 2-tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree oven until crust is lightly browned, about eight minutes. Cool on wire rack. Reduce oven temperature to 300-degrees.
Beat cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg whites. Mix in 24 packets sweetener (or 1-cup), cornstarch and spices. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300-degree oven just until set in center, 45 to 50 minutes.
Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8 hours or overnight
Remove side of springform pan before serving.
Did you know? July 30 is National Cheesecake Day.
Recipe makes 16 servings
Calories: 168; Protein: 8g; Carbohydrates: 16g; Fat: 8g
Exchanges: 1 Milk, 1/2 Starch, 2 Fat