Pumpkin: Dessert

I love cheesecake, but without any modification it's a very high fat dessert. This reduced fat pumpkin cheesecake uses light cream cheese, fat free cream cheese and egg substitute, making a more modest yet flavorful pumpkin cheesecake that's perfect for your holiday table.

Pumpkin Cheesecake:

• 1/2 cup Ginger wafer cookie crumbs (about 10-12 wafers)
• 1 8-ounce block of fat-free cream cheese, softened
• 1 8-ounce block of reduced fat ceam cheese, softened
• 1/2 cup canned pumpkin
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup egg substitute

Preheat oven to 350 degrees. Spray bottom of a 7-inch removable-bottomed tart pan with butter-flavored cooking spray. Sprinkle cookie crumbs on bottom of pan. Spray briefly with cooking spray and press crumbs down. Cook base for 10 minutes, then remove from oven. Place cream cheeses, pumpkin, spices, vanilla and sugar in a large mixing bowl. With an electric mixer beat on medium until throughly blended. Add egg substitute and beat on low until blended. Pour pumpkin cream cheese mixture on to ginger cookie crumb base. If you have a little left over, pour it into a ramekin to cook alongside the cheesecake. Bake cheesecake for 40 minutes until just set.

Serves 6-8.
Per Serving: Calories 212, Calories from Fat 81, Total Fat 9g (sat fat 4.6g), Cholesterol 24mg, Sodium 317mg, Carbohydrate 23.1g, Fiber 1.3g, Protein 1.3g