Pumpkin Cheesecake

Pumpkin Cheesecake

Recipe submitted by The Sensible Cook
AVERAGE RATING: 1vote / 5 Stars

12 gingersnap cookies, crumbled

2 Tbs. margarine, melted

6 oz. Reduced fat cream cheese

14-oz. Can sweetened fat free condensed milk

16-oz. Can pumpkin (not pie filling)

6 egg whites or 3/4 cup liquid egg substitute

3 Tbsp orange juice

1 tsp Pumpkin-pie spice

1/4 tsp Salt

Preheat over to 350 degrees. Crush gingersnap cookies and mix with melted margarine. Press firmly on the bottom of a 9-inch springform pan. Set aside. In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk and all remaining ingredients. Pour into cookie crust and bake for 1 hour and 15 minutes or until cake springs bake when lightly touched. Cool to room temperature. Chill and serve.

8 servings, 278 calories per serving, 7 fat grams per serving   

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