LIBBY'S CLASSIC PUMPKIN CHEESECAKE

FOR THE CRUST:
1 cup low-fat graham cracker crumbs
1/4 cup granulated sugar
3 tbsp margarine, melted
FOR THE FILLING:
2 pkg (8 oz each) fat-free cream cheese, softened
1 cup brown sugar, packed
1 3/4 cups Libby's solid-pack pumpkin
2 tsp cornstarch
2 tsp cinnamon
1 tsp nutmeg
4 egg whites, whipped
FOR THE TOPPING:
2 cups fat-free sour cream
1/4 cup granulated sugar
2 tsp vanilla

Preheat oven to 350. Prepare a 9-inch pan with cooking spray and flour; set aside.

TO PREPARE CRUST:
Combine graham cracker crumbs, 1/4 cup granulated sugar, and margarine. Press into bottom and 1-inch up side of prepared pan. Bake for 6 minutes. Do not allow to brown.

MEANWHILE, TO PREPARE FILLING:
Combine cream cheese, brown sugar, pumpkin, cornstarch, cinnamon, nutmeg, and egg whites in a mixing bowl. Pour into prebaked crust.

Bake for 45 minutes or until center is slightly soft to the touch.

WHILE, CHEESECAKE IS BAKING PREPARE TOPPING:
In a mixing bowl, combine sour cream, remaining granulated sugar, and vanilla.

After the cheesecake has baked 45 minutes, spread topping over surface of filling. Return to oven and bake for 5 minutes.

Servings: 10
Source: Libby's Favorite Pumpkin Recipes