Cheesecake - LITE PUMPKIN GINGER CHEESECAKE

By PamCallan

Ingredients

• 1 1/2 cups ginger snap crumbs (blend in food processor)
• 3 Tbsp. no trans fat margarine, melted
• 3 (8oz.) packages lite cream cheese
• 1 3/4 cups solid pumpkin
• 1 cup brown sugar
• 1 Tbsp. pumpkin pie spice
• 1 Tbsp. vanilla extract
• 1/4 tsp. ground cloves
• 3/4 cup egg substitute

Details

Servings 12

Preparation

Step 1

Preheat oven to 325 degrees F.
Pour ginger snap crumbs into a bowl.
Melt margarine in microwave, about 25 seconds and add to crumbs; mix until blended.
Press crumbs into sprayed 9” spring form pan.
In electric mixer or food processor, blend cream cheese until smooth.
Add pumpkin, brown sugar, pumpkin pie spice, cloves and vanilla. Blend.
Add eggs slowly with mixer on lower.
Pour into prepared crust. Sprinkle top lightly with pumpkin pie spice.
Bake at 325 degrees F for 1 1/2 hours.
Cool and refrigerate at least 4 hours or until firm.
Garnish with light cool whip.