Pumpkin Cheesecake in Gingersnap Crust

Makes 16 Servings

Ingredients

Crust:

1-1/4 cups gingersnap crumbs
4-1/2 packets Equal sweetener
3 tablespoons stick butter or margarine, melted

Cheesecake:

3 packages (8 ounces each) reduced-fat cream cheese, softened
30 packets Equal sweetener
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla

Topping:

1 cup reduced-fat sour cream
3 packets Equal sweetener
1/2 teaspoon vanilla

Directions

Crust: Preheat oven to 325° F and combine gingersnap crumbs, Equal and butter in a medium size bowl. Press onto bottom of a 9-inch spring form pan and bake for 8 minutes. Let it cool before adding filling.

Filling: Beat cream cheese, Equal, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended. Pour cheesecake mixture over cooled crust. Bake in the oven at 325° F for 40 to 45 minutes or until center of cake is almost set. Let cool while making the topping below.

Topping: Combine sour cream, 2 tablespoons Equal and 1/2 teaspoon vanilla. Gently spread over the top of the cheesecake and return to the oven. Bake for 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack and gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely before unmolding. Cover and refrigerate at least 4 hours before serving.

TIP: If you don’t want to cheesecake to crack (like it did in the photo above), wrap the outside of the spring form pan in aluminum foil after the crust is cooled and fill with filling. Place the filled spring form in a shallow pan and put into the over. Add an inch or two of hot water to the pan (don’t over fill). Add more water as needed while the cheesecake cooks. The water will create steam in the oven and prevent the cheesecake and topping from drying out and cracking.