~*~Pumpkin Cheesecake~*~

1 cup graham cracker crumbs
1/2 cup gingersnap cookie crumbs
3 packets Equal® sweetener
5 Tablespoons margarine, melted
2 packages (8 ounces each) fat-free
cream cheese, softened
1 package (8 ounces each)
reduced-free cream cheese, softened
1 can canned pumpkin
2 eggs
2 egg whites
24 packets Equal® sweetener
2 Tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Mix graham cracker and gingersnap crumbs, 3 packets Equal®, and melted
margarine in bottom of 8 or 9-inch springform pan; reserve 2 tablespoons crumb
mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
Bake in preheated 350 degree F oven until crust is lightly browned, about 8
minutes. Cool on wire rack. Reduce oven temperature to 300 degrees F.  Beat
cream cheese until smooth in mixing bowl; beat in pumpkin, eggs, and egg
whites. Mix in 24 packets Equal®, cornstarch and spices. Pour mixture into crust
in pan. Wrap bottom of springform pan with aluminum foil and place
in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in
preheated 300 degree F oven just until set in center, 45 to 50 minutes. Remove
cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven.
Turn oven off and let cheesecake cool with door ajar for 3 hours. Refrigerate 8
hours or overnight. Remove side of springform pan before serving.

Makes 16 servings
Serving size: 1 slice
Yield: 16
Exchanges: 1 milk, 1/2 starch, 2 fat
Nutrition:  168 Calories
8g Protein
16g Carbohydrate
8g Fat

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