YIELD Makes 16 servings
INGREDIENTS
12 whole low-fat honey graham crackers, broken into small pieces 3 tablespoons reduced-fat margarine, melted 1/2 teaspoon ground ginger 1 can (15 ounces) solid-pack pumpkin 1 package (8 ounces) reduced-fat cream cheese, softened 2 packages (8 ounces each) fat-free cream cheese, softened 1 cup sugar 1 cup cholesterol-free egg substitute 1/2 cup evaporated fat-free (skim) milk 1 tablespoon vanilla 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 cups frozen reduced-fat whipped topping, thawed Additional ground nutmeg (optional)PREPARATION:
- Preheat oven to 350°F. Coat 9-inch springform pan with nonstick cooking spray; set aside.
- Place graham crackers, margarine and ginger in food processor or blender; process using on/off pulsing action until coarse crumbs are formed. Gently press crumb mixture onto bottom and 3/4 inch up side of pan. Bake 10 minutes or until lightly browned; cool slightly on wire rack.
- Beat remaining ingredients except whipped topping and additional nutmeg in large bowl at medium-high speed of electric mixer until smooth; pour into crust.
- Bake 1 hour and 15 minutes or until top begins to crack and center is almost set. Cool on wire rack 1 hour; refrigerate until ready to serve.
- Just before serving, top each slice with spoon 1 tablespoon whipped topping; sprinkle lightly with additional nutmeg.