Pumpkin Cheesecake

YUMMY!! Great Recipe for the Holidays!  


  PUMPKIN CHEESECAKE

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.