Ingredients Jump to Instructions ↓

  1. 7 tablespoons gingersnap cookie crumbs

  2. 2 packages (8 ounces each ) reduced-fat cream cheese

  3. 1 package (8 ounces) fat-free cream cheese Sugar substitute equivalent to

  4. 2/3 cup sugar

  5. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  6. 1 cup canned pumpkin

  7. 1 tablespoon cornstarch

  8. 2 teaspoons ground cinnamon

  9. 2 teaspoons vanilla extract

  10. 1/4 teaspoon salt

  11. 1/4 teaspoon ground nutmeg

  12. 2 eggs, lightly beaten

  13. 2 egg whites, lightly beaten

  14. 12 tablespoons fat-free whipped topping

Instructions Jump to Ingredients ↑

  1. Sprinkle crumbs onto the bottom of a 9-in. springform pan coated with cooking spray; set aside. In a large bowl, beat cream cheeses until smooth. Add sugar substitute and sugar; beat until smooth. Add sour cream, pumpkin, cornstarch, cinnamon, vanilla, salt and nutmeg; beat until blended. Add eggs and whites; beat on low speed just until combined. Pour into prepared pan. Place on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 325° for 50-60 minutes or until center is almost set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil from pan. Refrigerate overnight. Remove sides of pan. Dollop each slice with 1 tablespoon whipped topping. Refrigerate leftovers. Yield: 12 servings.


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