Pumpkin Cheesecake

  • Serves: 16
  • Cook Time: 1 Hour 15 Minutes
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Ingredients

  • 20 gingersnaps
  • 2 teaspoons margarine, melted
  • ¼ teaspoon pumpkin pie spice
  • Vegetable cooking spray
  • 3 packages (8 ounces each) light cream cheese
  • ½ cup brown sugar
  • 1/3 cup white sugar
  • 1 whole egg
  • 2 egg whites
  • 1 can (16 ounces) solid pack pumpkin
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 1 tablespoon margarine, melted
  • 1 tablespoon brown sugar
  • ¼ teaspoon pumpkin pie spice

Directions

  1. In food processor fitted with metal blade, process gingersnaps until crushed. In small bowl, combine gingersnap crumbs, 2 teaspoons melted margarine, and ¼ teaspoon pumpkin pie spice.

  2. Lightly spray 9-inch springform pan with vegetable cooking spray. Press crumb mixture on bottom of pan.

  3. In food processor fitted with metal blade, process cream cheese for 5 seconds or until smooth. Through feed tube, add ½ cup brown sugar, white sugar, egg, egg whites, pumpkin, cornstarch, cinnamon, nutmeg and cloves; process 10 to 20 seconds, scraping down sides as needed, until mixture is smooth.

  4. Pour cream cheese mixture into prepared pie crust. Bake in 350 °F oven 1 hour. Remove from oven.

  5. In small bowl combine 1 tablespoon melted margarine, 1 tablespoon brown sugar and ¼ teaspoon pumpkin pie spice. Gently sprinkle mixture over cheesecake.

Recipe Source

National Turkey Federation