GINGERSNAP PUMPKIN CHEESECAKE Makes 10 servings.
1 1/2 tbs flour
2 tsp vanilla
1 cup canned pure pumpkin puree
3 pkgs 8 oz each low fat cream cheese, room temp
1 cup sugar or Splenda
1 1/2 tsp pumpkin pie spice
1/2 cup low fat sour cream
3 eggs, room temp
6 tbs unsalted butter, melted
1 3/4 cups gingersnap crumbs
Heat oven to 350°. Grease an 8" springform pan. In a bowl, stir together gingersnap crumbs, 1/4 cup sugar and butter. Press mixture over bottom and 1" up sides of pan. Bake crust until set, 10 min. Transfer to a rack to cool completely. Increase oven temp to 425°. Beat cream cheese and remaining sugar until light and fluffy. Beat in eggs. Add pumpkin puree, sour cream, vanilla and pie spice, beat until combined. Sprinkle flour over mixture and beat until combined.
---Place pan on a baking sheet and pour filling into shell. Bake 15 min. Lower oven temp to 250° and bake 1 hour longer. Turn off oven and let cheesecake cool in oven with the door ajar 2 1/2 hours. Transfer to a rack and let cool to room temp. Refrigerate uncovered until thoroughly chilled, 10 hours. Remove side of pan and let sit at room temp for an hour. To serve, cut cheesecake into wedges. SERVE cheesecake slightly chilled or at room temp...
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