Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Ingredients: 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

Pumpkin Cheesecake was pinched from <a href="http://lowfatcooking.about.com/od/thanksgivin1/r/pumpkincheescak.htm" target="_blank">lowfatcooking.about.com.</a>

"I love cheesecake, but without any modification it's a very high fat dessert. This reduced fat pumpkin cheesecake uses light cream cheese, fat free cream cheese and egg substitute, making a more modest yet flavorful pumpkin cheesecake that's perfect for your holiday table...."

INGREDIENTS

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1/2 cup Ginger wafer cookie crumbs (about 10-12 wafers)

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1 8-ounce block of fat-free cream cheese, softened

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1 8-ounce block of reduced fat ceam cheese, softened

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1/2 cup canned pumpkin

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1 tsp cinnamon

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1/2 tsp ginger

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1/4 tsp cloves

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1/2 cup sugar

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1 tsp vanilla extract

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1/2 cup egg substitute

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