Fall Recipes! Pumpkin Cheesecake

I made this cheesecake at Halloween. The filling is rich and so satisfying. I made the crust with graham cracker crumbs instead of gingersnap, but next time I won't do the substitution. I also skipped the topping. The recipe is from Diabetic Gourmet Magazine

Pumpkin Cheesecake

Crust:

1-1/4 cups gingersnap crumbs

3 tablespoons stick butter or margarine, melted

3 tablespoons Equal® Spoonful*

Cheesecake:

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

Topping:

1 cup reduced-fat sour cream

2 tablespoons Equal® Spoonful***

1/2 teaspoon vanilla

Directions

1. For Crust, combine gingersnap crumbs, 3 tablespoons Equal® and butter. Press onto bottom of a 9-inch spring form pan. Bake in preheated 325F oven 8 minutes. Cool on wire rack while preparing cheesecake.
2. For Cheesecake, beat cream cheese, 1-1/4 cups Equal®, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined. Mix in pumpkin. Mix in eggs and egg whites. Mix in cornstarch and vanilla until blended.
3. Pour cheesecake mixture over baked crust. Bake in preheated oven 40 to 45 minutes or until center of cake is almost set. Cool on wire rack 5 minutes.
4. Meanwhile, combine sour cream, 2 tablespoons Equal® 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. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate at least 4 hours before serving. To serve, remove side of pan. Cut cake into wedges.

Nutritional Information per serving:
Calories 196
Protein  7g
Sodium  271 mg
Chol  64 mg
Fat  13g
Carbs  13g