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.
- 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
- 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.
- 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.
- Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 12 servings.
Originally published as Gingersnap Pumpkin Cheesecake in Light & Tasty October 2005, p54
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