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Ginger Crusted Pumpkin Cheesecake

12 whole low-fat honey graham crackers, broken into small pieces 
3 tablespoons reduced-fat margarine, melted 
1/2 teaspoon ground ginger 
1 can (15 ounces) solid-pack pumpkin 
2 packages (8 ounces each) fat-free cream cheese, softened 
1 package (8 ounces) reduced-fat cream cheese, softened 
1 cup sugar 
1 cup cholesterol-free egg substitute 
1/2 cup evaporated fat-free milk 
1 tablespoon vanilla 
1 teaspoon ground cinnamon 
1/2 teaspoon ground nutmeg 
1/4 teaspoon salt 
2 cups thawed frozen reduced-fat whipped topping 
Additional ground nutmeg (optional) 

Preheat oven to 350F. Coat 9-inch springform pan with nonstick cooking spray; set aside
Place graham crackers, margarine and ginger in food processor or blender; pulse until coarse crumbs are formed Gently press crumb mixture onto bottom and 3/4 inch up side of pan
Bake 10 minutes or until lightly browned; cool slightly on wire rack
Beat remaining ingredients, except whipped topping and additional nutmeg, in large bowl at medium-high speed of electric mixer until smooth; pour into pie crust
Bake 1 hour and 15 minutes or until top begins to crack and center moves very little when pan is shaken back and forth
Cool on wire rack 1 hour; refrigerate until ready to serve
Just before serving, spoon 1 tablespoon whipped topping on each serving; sprinkle lightly with additional nutmeg

Cook's Tip This cheesecake freezes well. In fact, the flavors improve with freezing!

Food exchange 1-1/2 Starch 1 Meat 1/2 Fat
(1 slice cheesecake (1/16 of total recipe)) 
Calories 187 Calories from Fat 28 % Total Fat 6 g Saturated Fat 4 g 
Cholesterol 9 mg Carbohydrate 23 g Fiber 1 g Protein 8 g Sodium 338 mg

Courtesy Diabetic Cooking

Serves 16