-CRUST-
1 c Low-fat graham cracker
-crumbs
1/4 c Granulated sugar
3 tb Margarine; melted
FILLING
1 ct (16-oz) fat-free cream
-cheese; softened
1 c Brown sugar; packed
1 3/4 c Pumpkin
2 ts Cornstarch
2 ts Cinnamon
1 ts Nutmeg
4 Egg whites; whipped
TOPPING
2 c Fat-free sour cream
1/4 c Granulated sugar
2 ts Vanilla
Date: Thu, 22 Feb 1996 18:21:16 -0700
From: matejka@bga.com (Anita A. Matejka)
NOTE: I made this recipe into two 7″ cheesecakes instead of one 9″
cheesecake. They turned out pretty well. Enjoy:-)
Recipe By: Libby’s Favorite Pumpkin Recipes
Preheat oven to 350. Prepare a 9″ pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, 1/4 cup granulated
sugar, and margarine. Press into bottom and 1″ up side of prepared pan.
Bake for 6 minutes. Do not allow to brown. Meanwhile, to prepare filling,
combine cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg,
and egg whites in a mixing bowl. Pour into prebaked crust. Bake for 45
minutes or until center is slightly soft to the touch. While, cheesecake is
baking prepare topping. In a mixing bowl, combine sour cream, remaining
granulated sugar, and vanilla. Spread over surface of filling. Return to
oven and bake for 5 minutes.
Per serving: 339 Calories; 5g Fat (14% calories from fat); 12g Protein; 59g
Carbohydrate; 15mg Cholesterol; 542mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
10 Servings