Gingersnap Pumpkin Cheesecake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From Danielsville, Georgia, Marsha Richmond shares this luscious after-dinner crowd-pleaser. The perfect finale to your Thanksgiving celebration, the cheesecake delivers wonderful pumpkin flavor, a hint of cinnamon and nutmeg and a unique spiced-cookie crust. Ingredients:
7 tablespoons gingersnap cookie crumbs |
2 packages (8 ounces each) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
sugar substitute equivalent to 2/3 cup sugar |
2/3 cup sugar |
1 cup (8 ounces) reduced-fat sour cream |
1 cup canned pumpkin |
1 tablespoon cornstarch |
2 teaspoons ground cinnamon |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon ground nutmeg |
2 eggs, lightly beaten |
2 egg whites, lightly beaten |
12 tablespoons fat-free whipped topping |
Directions:
1. Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan.
2. Place on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight.
3. Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 12 servings.
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