Recipe Pumpkin Cheesecake in Gingersnap Crust (Cake)

Required Ingredients:

• 1 1/4 cups gingersnap crumbs
• 3 tablespoons stick butter or margarine, melted
• 3 tablespoons Equal® Spoonful*
• 3 (8 ounce) packages reduced fat cream cheese, softened
• 1 1/4 cups Equal® Spoonful**
• 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
• 1 cup reduced-fat sour cream
• 2 tablespoons Equal® Spoonful***
• 1/2 teaspoon vanilla

Preparing/Cooking:

• Combine gingersnap crumbs, 3 tablespoons Equal® Spoonful* and butter.
• Press onto bottom of 9-inch spring form pan.
• Bake in preheated 325 degrees F oven 8 minutes.
• Cool on wire rack while preparing cheesecake.
• Beat cream cheese, 1-1/4 cups Equal® Spoonful**, cinnamon, nutmeg and salt until combined.
• Mix in pumpkin until combined.
• Beat in eggs and egg whites until well blended.
• Mix in cornstarch and vanilla until blended.
• Spoon cheesecake mixture over crust.
• Bake at 325 degrees F for 40 to 45 minutes or until center is almost set.
• Remove from oven and 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 springform pan.

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