Thursday, August 25, 2011
YUMMY!! Great Recipe for the Holidays!
1 1/3 Cups graham cracker crumbs 1 tsp cinnamon
2 Tbsp granulated sugar ½ tsp ground ginger
2 Tbsp unsalted butter, melted ½ tsp ground mace
2 egg whites, lightly beaten ¼ tsp salt
1 ½ pounds light cream cheese, room temperature 1 cup light sour cream
½ cup packed light brown sugar 1 Large egg, lightly beaten
1 ¾ cup pumpkin
Spray a 10” round cake pan with nonstick spray; line the bottom with a circle of wax paper. To make the crust, combine the graham cracker crumbs and the granulated sugar with a fork in a bowl. Add the butter and 1 tablespoon of the beaten egg white; mix well. Press the graham mixture into the cake pan using a flat-bottomed glass to form and even crust. Bake until the crust is lightly toasted and set, about 8 minutes. Remove from the oven and let the crust cool slightly. With a mixer on medium speed, beat the cream cheese and brown sugar until very smooth. Add the pumpkin puree, cinnamon, ginger, mace, and salt; beat 3-4 minutes. Add the sour cream and beat 2-3 minutes. Add the remaining egg whites and the egg, beat 2-3 minutes longer, scraping the bowl as necessary. Pour the filling over the crust. Bake until the center of the cake is light, about 1 hour. Cool completely in pan refrigerate at least 8 hours before unmolding and slicing. Makes 24 Servings – 2 points per serving if you are on Weight Watchers.