Light Pumpkin Cheesecake With Gingersnap Crust

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Desserts, Lowfat	24	Servings

INGREDIENTS

1 1/2	c	Gingersnap crumbs
2	T	Sugar
6	T	Reduced fat olive oil
		margarine melted
		Vegetable cooking spray
16	oz	Reduced fat cream cheese
		softened
2/3	c	Dark brown sugar
2/3	c	Granulated sugar
2		Eggs
3		Egg whites
1	c	Canned plain pumpkin puree
1/4	t	Salt
2	T	Flour
1/2	t	Ground dry ginger
1/2	t	Ground cinnamon
1/4	t	Allspice
2	c	Reduced fat sour cream
1	t	Pure vanilla extract
6	T	Granulated sugar

INSTRUCTIONS

CRUST: Stir together all ingredients. Spray a 9" pie pan with Crisco
spray Press the mixture onto the sides and bottom of the pan. Bake in
a preheated 350F. oven for 10 minutes. Cool on a rack.  FILLING: Cube
the cheese and whip in the food processor or electric  mixer. Beat in
the sugars. Add the eggs and egg whites and best until  mixture is
smooth and fluffy. Mix in the pumpkin, salt, flour and  spices. Pour
filling into cooked crust. Return to a 350F. oven and  bake for about
30 minutes or until puffed and set.  TOPPING: Mix together the
ingredients. Set aside.  TO SERVE: Remove cake from oven and spread
over the topping. Return  to oven and bake 5 minutes longer. Cool on a
rack. Chill.  Cut into 24 medium squares or 36 small squares and serve
chilled.  PER SERVING: Calories 202.64; Fat total 5.02 g; Protein 6.13
g;  Saturated Fat 0.88 g; Carbohydrates 33.53 g; Dietary Fiber 0.72 g;
Calories from fat 22%; Calories from carbs 66%.  (C) Popular Holiday
recipes copyright Marilyn Harris, 1998. "Cut the  Fat in Half Holiday
Menu" and recipes by Marilyn Harris. Reprinted by  Calorie Control
Council Nov 1998. URL:  http://www.caloriecontrol.org/index.html  >from
kitpath@earthlink.net 12/1/98  Recipe by: Marilyn Harris at ccc*
Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 01, 1998,
converted by MM_Buster v2.0l.

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