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Add a photoServings: 12
Ingredients
- 2 c. Crushed gingersnaps (about 40 cookies)
- 1/4 c. Firmly packed light brown sugar - divided
- 1/4 c. Butter or possibly margarine, melted
- 3 pkt Cream cheese, (8-ounce) softened
- 2 Tbsp. All-purpose flour
- 1 can Pumpkin, (15-ounce)
- 1 can Sweetened condensed lowfat milk, (14-ounce)
- 3 lrg Large eggs
- 1 Tbsp. Vanilla extract
- 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd allspice
- 1 1/2 c. Lowfat sour cream
Directions
- Combine crumbs, 3 Tbsp. brown sugar, and butter. Press on bottom of a 9-inch springform pan. Set aside. Beat cream cheese and flour at medium speed with an electric mixer till creamy. Add in pumpkin and next 5 ingredients. Pour into prepared crust. Bake at 350 for 30 min. Reduce oven temperature to 225, and bake 1 hour. Cold on a wire rack 5 min.
- Combine lowfat sour cream and remaining 1 Tbsp. brown sugar; spread over cheesecake. Bake 5 more min. Cold on a wire rack 30 min; cover and refrigerateovernight.
- NOTE: To reduce fat and calories, you can substitute reduced-fat cream cheese, light lowfat sour cream, low-fat sweetened condensed lowfat milk, and 3/4 c. egg substitute for 3 Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 12 servings | |
| Calories 453 | |
| Calories from Fat 165 | 36% |
| Total Fat 18.78g | 23% |
| Saturated Fat 9.72g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 388mg | 16% |
| Potassium 425mg | 12% |
| Total Carbs 63.79g | 17% |
| Dietary Fiber 1.0g | 3% |
| Sugars 39.7g | 26% |
| Protein 8.44g | 14% |
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