| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 10 | Servings | |
INGREDIENTS
| 1 | c | Low-fat graham cracker crumbs |
| 1/4 | c | Granulated sugar |
| 3 | tb | Margarine; melted |
| 1 | ct | (16-oz) fat-free cream cheese; softened |
| 1 | c | Brown sugar; packed |
| 1 3/4 | c | Pumpkin |
| 2 | ts | Cornstarch |
| 2 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 4 | Egg whites; whipped | |
| 2 | c | Fat-free sour cream |
| 1/4 | c | Granulated sugar |
| 2 | ts | Vanilla |
INSTRUCTIONS
CRUST FILLING TOPPING Date: Thu, 22 Feb 1996 18:21:16 -0700 From: matejka@bga.com (Anita A. Matejka) NOTE: I made this recipe into two 7" cheesecakes instead of one 9" cheesecake. They turned out pretty well. Enjoy:-) Recipe By: Libby's Favorite Pumpkin Recipes Preheat oven to 350. Prepare a 9" pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, 1/4 cup granulated sugar, and margarine. Press into bottom and 1" up side of prepared pan. Bake for 6 minutes. Do not allow to brown. Meanwhile, to prepare filling, combine cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into prebaked crust. Bake for 45 minutes or until center is slightly soft to the touch. While, cheesecake is baking prepare topping. In a mixing bowl, combine sour cream, remaining granulated sugar, and vanilla. Spread over surface of filling. Return to oven and bake for 5 minutes. Per serving: 339 Calories; 5g Fat (14% calories from fat); 12g Protein; 59g Carbohydrate; 15mg Cholesterol; 542mg Sodium MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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