Preparation:
Preheat oven at 350. Prepare sides of 9" springform pan with cooking
spray. To prepare crust, combine cracker crumbs, sugar, one 1 teaspoon
cinnamon, one 1 teaspoon ginger, 1/2 teaspoon nutmeg and margarine in
mixing bowl. Spread around springform pan, gently pressing down. To
prepare filling, combine cream cheese, 1 cup brown sugar, egg whites,
pumpkin, vanilla, remaining cinnamon, ginger, and nutmeg. Pour batter into
prepared crust. Bake for approximately 60 minutes. Cool on rack for 20
minutes. Increase oven temperature to 450. Meanwhile, to prepare topping,
combine sour cream, remaining brown sugar, vanilla, and nutmeg in a mixing
bowl. Spread evenly on cooled cheesecake. Bake for 10 minutes more. Cool
and refrigerate at least 8 hours before serving. |
