Pumpkin Cheesecake
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
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.
Lightly spray 9-inch springform pan with vegetable cooking spray. Press crumb mixture on bottom of pan.
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.
Pour cream cheese mixture into prepared pie crust. Bake in 350 °F oven 1 hour. Remove from oven.
In small bowl combine 1 tablespoon melted margarine, 1 tablespoon brown sugar and ¼ teaspoon pumpkin pie spice. Gently sprinkle mixture over cheesecake.