Add this reduced-fat cheesecake to your autumn and holiday repertoire, a 41% calorie reduction from a traditional recipe!
Preparation Time: 40 mins
Cooking Time: 50 mins
Extra Time: 4 hrs
Yield: 16 x wedges
Preheat oven to 325°F.
CRUST: Combine gingersnap crumbs, 3 tablespoons Equal® Spoonful and margarine. Press onto bottom of a 9-inch spring form pan. Bake in preheated oven 8 minutes. Cool on wire rack while preparing cheesecake.
CHEESECAKE: Beat cream cheese, 1-1/4 cups Equal® Spoonful, 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 2 teaspoons vanilla until blended.
Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
Meanwhile, combine sour cream, 2 tablespoons Equal® Spoonful and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake.
Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.
* NOTE: If desired, garnish with fresh cranberries. Equal® Spoonful can be replaced by the following:
1) 37-1/2 packets Equal®, or
2) 1-1/2 + 1 tablespoon granulated sugar
Cranberries and sugar are not included in nutritional analysis.
** Other brands of cream cheese may be higher in saturated fat.