Light Pumpkin Cheesecake with Gingersnap Crust
| Yield: | 24 Servings |
| Categories: | Low-Fat, Desserts |
| CRUST | ||
| 1 1/2 | c | Gingersnap crumbs |
| 2 | tb | Sugar |
| 6 | tb | Reduced fat olive oil margarine; melted |
| Vegetable cooking spray | ||
| FILLING | ||
| 16 | oz | Reduced fat cream cheese; softened |
| 2/3 | c | Dark brown sugar |
| 2/3 | c | Granulated sugar |
| 2 | lg | Eggs |
| 3 | Egg whites | |
| 1 | c | Canned plain pumpkin puree |
| 1/4 | ts | Salt |
| 2 | tb | Flour |
| 1/2 | ts | Ground dry ginger |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Allspice |
| TOPPING | ||
| 2 | c | Reduced fat sour cream |
| 1 | ts | Pure vanilla extract |
| 6 | tb | Granulated sugar |
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