Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
- 1/2 cup Ginger wafer cookie crumbs (about 10-12 wafers)
- 1 8-ounce block of fat-free cream cheese, softened
- 1 8-ounce block of reduced fat ceam cheese, softened
- 1/2 cup canned pumpkin
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup egg substitute
Place cream cheeses, pumpkin, spices, vanilla and sugar in a large mixing bowl. With an electric mixer beat on medium until throughly blended. Add egg substitute and beat on low until blended.
Pour pumpkin cream cheese mixture on to ginger cookie crumb base. If you have a little left over, pour it into a ramekin to cook alongside the cheesecake.
Bake cheesecake for 40 minutes until just set.
Per Serving: Calories 212, Calories from Fat 81, Total Fat 9g (sat fat 4.6g), Cholesterol 24mg, Sodium 317mg, Carbohydrate 23.1g, Fiber 1.3g, Protein 1.3g