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Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

12 to 14 servings



3/4 cup each: ground reduced-fat graham crackers and gingersnap cookies

8 1/4 teaspoons Equal sweetener

4 - 5 tablespoons margarine or butter, melted

16 ounces fat-free cream cheese, room temperature

8 ounces reduced fat-free cream cheese, room temperature

1 cup canned pumpkin

3 eggs

2 teaspoons ground cinnamon

1 teaspoon each: ground cloves, ginger

2 tablespoons cornstarch

1 cup light whipped topping

Chopped toasted pecans, as garnish


Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal and margarine in bottom of 9-inch spring form pan, reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees until lightly browned, about 8 minutes. Cool on wire rack.


Beat cream cheese and remaining 7 1/4 teaspoon Equal until smooth in large bowl, beat in remaining ingredients, except whipped topping and pecans. Pour into spring form pan. Bake at 300 degrees just until set in the center, 45 to 60  minutes, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.


Remove side of spring form pan, place cheesecake on serving plate. Spread with light whipped topping and sprinkle with pecans.

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