Pumpkin Cheesecake

Course : Cheesecakes
Serves: 10
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1 Cup graham crackers crumbs
1/2 Cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 Cup margarine -- melted
16 ounces fat-free cream cheese -- softened
1 Cup brown sugar -- packed
4 large egg whites -- whipped
1 teaspoon vanilla
1 Cup pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 Cup fat-free sour cream
1/3 Cup brown sugar -- packed
1 teaspoon vanilla
1/8 teaspoon nutmeg

Preparation / Directions:

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.

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