Pumpkin Cheesecake

By marck

From "Weight Watchers Entertains." 2 points per serving.

Ingredients

• 1-1/2 C graham cracker crumbs
• 2 Tbsp granulated sugar
• 2 Tbsp unsalted butter, melted
• 2 egg whites, lightly beaten
• 1-1/2 lbs light cream cheese (Neufchâtel), at room temperature
• 1/2 C packed light brown sugar
• 1-3/4 cups canned pumpkin puree
• 3/4 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground mace
• 1/4 sp salt
• 1 C light sour cream
• 1 large egg, lightly beaten

Details

Servings 24

Preparation

Step 1

1. Preheat the oven to 325 degrees. Spray a 10-inch round cake pan with nonstick spray; line the bottom with a circle of wax paper.

2. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tablespoon of the beaten egg white; mix well. Press the graham mixture into the cake pan using a flat-bottomed glass to form an even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly.

3. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mace, and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the remaining egg whites and the egg, beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is lightly set, about 1 hour. Cool completely in the pan on a rack, then refrigerate at least 8 hours before unmolding and slicing.