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Pumpkin Cheesecake in Gingersnap Crust

41% calorie reduction from traditional recipe1 1/4 cups gingersnap crumbs
3 tablespoons Equal� Spoonful*
3 tablespoons stick butter or margarine, melted
3 packages (8 ounces each) reduced fat cream cheese, softened
1 1/4 cups Equal� Spoonful**
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup canned pumpkin
2 eggs
2 egg whites
2 tablespoons cornstarch
2 teaspoons vanilla
1 cup reduced fat sour cream
2 tablespoons Equal� Spoonful***
1/2 teaspoon vanilla*May substitute 4-1/2 packets Equal� sweetener**May substitute 30 packets Equal� sweetener***May substitute 3 packets Equal� sweetenerCombine gingersnap crumbs, 3 tablespoons Equal� Spoonful and butter. Press onto bottom of 9-inch spring form pan. Bake in preheated 325 degree F oven 8 minutes. Cool on wire rack while preparing cheesecake.Beat cream cheese, 1 1/4 cups Equal� Spoonful, cinnamon, nutmeg and salt until well blended. Mix in pumpkin until combined. Beat in eggs and egg whites until well blended. Mix in cornstarch and vanilla until blended. Spoon cheesecake mixture over crust. Bake at 325 degrees F for 40 to 45 minutes or until center is almost set. Remove from oven and cool on wire rack 5 minutes.Meanwhile, combine sour cream, 2 tablespoons Equal� Spoonful and 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack and cool completely. Refrigerate at least 4 hours before serving.Makes 16 servingsNutrition information per serving (1/16 cheesecake): 196 calories; 7g protein; 13g carbohydrate; 7g sugar; 13g fat; 8g saturated fat; 64mg cholesterol; 271mg sodium; 1g fiberFood exchanges: 1 milk, 2 1/2 fat

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