Yield: 16 Ethnicity: American   Meal Type: Dessert   Occasion: Thanksgiving, Christmas   Preparation Method: Bake

Ingredients

20 Ginger snaps

2 Teaspoons margarine, melted

1/4 Teaspoon pumpkin pie spice

Vegetable cooking spray

3 Packages (8 ounces each) light cream cheese

1/2 Cup brown sugar

1/3 Cup sugar

1 Egg

2 Egg whites

1 Can (16 ounces) solid pack pumpkin

1 Tablespoon cornstarch

1 Teaspoon cinnamon

1/2 Teaspoon nutmeg

1/4 Teaspoon cloves

1/2 Cup walnuts, chopped

1 Tablespoon margarine, melted

1 Tablespoon sugar

1/4 Teaspoon pumpkin pie spice

In food processor fitted with metal blade, process ginger snaps until crushed. In small bowl combine ginger snap crumbs, margarine and pump- kin pie spice. Lightly spray 9-inch springform pan with vegetable cooking spray. Press crumb mixture on bottom of pan. In food processor fitted with metal blade, process cream cheese for 5 seconds or until smooth. Through feed tube, add brown sugar, white sugar, egg, egg whites, pumpkin, cornstarch, cinnamon, nutmeg and cloves; process 10-20 seconds, scraping down sides as needed, until mixture is smooth. Pour cream cheese mixture into prepared pie crust. Bake in 350 degree F. oven 1 hour. Remove from oven. In small bowl combine walnuts, margarine, sugar and pumpkin pie spice. Gently sprinkle mixture over cheesecake. Bake cheesecake 15 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool completely and refrigerate.

Recipe Source: Recipe by The National Turkey Federation

Nutrition Facts Calories 225   % Daily Value* Total Fat 12g 48% Cholesterol 34mg Sodium 319mg Total Carbohydrate 26g Protein 7g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4