Pumpkin-Walnut Cheesecake (food processor)

Crust:
20 ginger snaps
2 teaspoons margarine, melted
1/4 teaspoon pumpkin pie spice
vegetable cooking spray

Filling:
3 packages (8 ounces each) light cream cheese
1/2 cup brown sugar
1/3 cup sugar
1 egg
2 egg whites
1 can (16 ounces) solid pack pumpkin (not pie filling)
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup walnuts, chopped
1 tablespoon margarine, melted
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice

In food processor fitted with metal blade, process ginger snaps until crushed. In small bowl combine ginger snap crumbs, margarine and pumpkin pie spice. Lightly spray 9-inch springform pan with vegetable cooking spray. Press crumb mixture on bottom of pan.

In food processor fitted with metal blade, process cream cheese for 5 seconds or until smooth. Through feed tube, add brown sugar, white sugar, egg, egg whites, pumpkin, cornstarch, cinnamon, nutmeg and cloves; process 10-20 seconds, scraping down sides as needed, until mixture is smooth. Pour cream cheese mixture into prepared pie crust.

Bake in 350 degree F. oven 1 hour. Remove from oven.

In small bowl combine walnuts, margarine, sugar and pumpkin pie spice. Gently sprinkle mixture over cheesecake.

Bake cheesecake 15 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool completely and refrigerate.

Servings: 16
Source: The National Turkey Federation