Description Edit

Ideal for fall entertaining, this wonderful cheesecake uses low fat ingredients. Ginger cookies in the crust compliment the pumpkin flavor. Makes 12 servings.

Ingredients Edit

Crust Edit

  • 1 cup (250 ml) ginger cookie crumbs or graham crumbs
  • 2 Tbsp (25 ml) light calorie-reduced margarine, melted

Filling Edit

Directions Edit

Crust Edit

  1. Combine crumbs and margarine.
  2. Press into bottom of 9 inch spring-form pan.
  3. Place in freezer while preparing filling.

Filling Edit

  1. In a large mixing bowl with mixer at medium speed, beat cream cheese until soft and creamy.
  2. Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
  3. Pour filling into crust.
  4. Bake at 350 °F for 55 minutes or until sides begin to pull away from pan and filling is set.
  5. Cool 15 minutes then run knife around sides to loosen cake from pan.
  6. Cool on rack to room temperature.
  7. Cover and refrigerate 2 hours or until serving time.

Nutritional information Edit

  • 16.9 g Carbohydrate
  • 7.5 g Protein
  • 13.6 g Fat
  • 217 Calories
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