Light Pumpkin Cheesecake With Gingersnap Crust

FILLING
16 oz Reduced fat cream cheese;
-softened
2/3 c Dark brown sugar
2/3 c Granulated sugar
2 lg Eggs
3 Egg whites
1 c Canned plain pumpkin puree
1/4 ts Salt
2 tb Flour
1/2 ts Ground dry ginger
1/2 ts Ground cinnamon
1/4 ts Allspice

TOPPING
2 c Reduced fat sour cream
1 ts Pure vanilla extract
6 tb Granulated sugar

CRUST: Stir together all ingredients. Spray a 9″ pie pan with Crisco spray
Press the mixture onto the sides and bottom of the pan. Bake in a preheated
350F. oven for 10 minutes. Cool on a rack.

FILLING: Cube the cheese and whip in the food processor or electric mixer.
Beat in the sugars. Add the eggs and egg whites and best until mixture is
smooth and fluffy. Mix in the pumpkin, salt, flour and spices. Pour filling
into cooked crust. Return to a 350F. oven and bake for about 30 minutes or
until puffed and set.

TOPPING: Mix together the ingredients. Set aside.

TO SERVE: Remove cake from oven and spread over the topping. Return to oven
and bake 5 minutes longer. Cool on a rack. Chill.

Cut into 24 medium squares or 36 small squares and serve chilled.

PER SERVING: Calories 202.64; Fat total 5.02 g; Protein 6.13 g; Saturated
Fat 0.88 g; Carbohydrates 33.53 g; Dietary Fiber 0.72 g; Calories from fat
22%; Calories from carbs 66%.