Pumpkin Cheesecake (using Equal)
From: wendy.Ohio
Weight Watcher Points - 5 Points

1 cup graham cracker crumbs
1/2 cup ground gingersnap cookies
1 teaspoon Equal® for Recipes
or 3 packets Equal® sweetener
or 2 tablespoons Equal® SpoonfulT
5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese (not tub type),
softened
1 package (8 ounces) reduced-fat cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
7-1/4 teaspoons Equal® for Recipes
or 24 packets Equal® sweetener
or 1 cup Equal® SpoonfulT
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch

Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal® for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese until smooth in mixing bowl; mix in pumpkin, eggs and egg whites. Mix in 7-1/4 teaspoons Equal® MeasureT, spices, and cornstarch. Pour mixture into crust in pan. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1-inch of hot water to pan. Bake in preheated 300F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan; sprinkle with reserved crumbs and return to oven. Turn oven off and let the cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.

Remove side of springform pan; place cheesecake on serving plate. Cut into wedges.
Makes 12 servings.

Nutrition information per serving:
225 cal., 10 g pro., 21 g carbo., 11 g fat, 53 mg chol., 459 mg
sodium
Food Exchanges: 1 milk, 1/2 bread , 2 fat
48% calorie reduction from traditional recipe