Pumpkin Cheesecake

I love cheesecake, but without any modification it's a very high fat dessert. Try this slimmed down version of pumpkin cheesecake for your Thanksgiving holiday table. I cut the saturated fat content and cholesterol by using a combination of light cream cheese, fat free cream cheese and egg substitute. The base is made from trans-fat-free gingersnap cookies. Now you can enjoy all the flavor of a holiday dessert with a fraction of the fat. All it needs is a small dollop of fat-free whipped topping.