Recipe - Classic Pumpkin Cheesecake

CRUST
1 cup Lowfat graham cracker
crumbs
One fourth cup Granulated sugar
3 tablespoon Margarine; melted

FILLING
1 ct (16oz) fatfree cream
cheese; softened
1 cup Brown sugar; packed
1 Three fourths cup Pumpkin
2 teaspoon Cornstarch
2 teaspoon Cinnamon
1 teaspoon Nutmeg
4 Egg whites; whipped

TOPPING
2 cup Fatfree sour cream
One fourth cup Granulated sugar
2 teaspoon 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, One fourth 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

MCRECIPE@MASTERCOOK.COM

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