Classic pumpkin cheesecake

Yield: 10 Servings

Measure Ingredient
1 cup Low-fat graham cracker crumbs
¼ cup Granulated sugar
3 tablespoons Margarine; melted
1 carton (16-oz) fat-free cream cheese; softened
1 cup Brown sugar; packed
1¾ cup Pumpkin
2 teaspoons Cornstarch
2 teaspoons Cinnamon
1 teaspoon Nutmeg
4 Egg whites; whipped
2 cups Fat-free sour cream
¼ cup Granulated sugar
2 teaspoons Vanilla

CRUST

FILLING

TOPPING

Date: Thu, 22 Feb 1996 18:21:16 -0700 From: matejka@... (Anita A. Matejka) NOTE: I made this recipe into two 7" cheesecakes instead of one 9" cheesecake. They turned out pretty well. Enjoy:-) Recipe By: Libby's Favorite Pumpkin Recipes Preheat oven to 350. Prepare a 9" pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs, ¼ cup granulated sugar, and margarine. Press into bottom and 1" up side of prepared pan.

Bake for 6 minutes. Do not allow to brown. Meanwhile, to prepare filling, combine cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into prebaked crust. Bake for 45 minutes or until center is slightly soft to the touch. While, cheesecake is baking prepare topping. In a mixing bowl, combine sour cream, remaining granulated sugar, and vanilla. Spread over surface of filling. Return to oven and bake for 5 minutes.

Per serving: 339 Calories; 5g Fat (14% calories from fat); 12g Protein; 59g Carbohydrate; 15mg Cholesterol; 542mg Sodium MC-RECIPE@...

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