Pumpkin Ginger CheesecakeSubmitted by: BLUROSES
2 cups gingersnaps (about 28 cookies)
1/3 melted butter
2 cups packed Splenda brown sugar blend
4 - 8 oz. pkgs fat free cream cheese
4 large eggs
15 oz. cooked canned pumpkin
1.5 tsp. cinnamon
1 tsp nutmeg
Combine brown sugar and cream cheese. Beat until creamy. Add eggs one at a time. Add all other ingredients and beat. Pour over crust. Bake for i hour and 40 minutes, or until set. Turn off oven. Leave cake in oven for 2 hours. Loosen cake from pan by running knife around edge. Cool completely. Cover and refrigerate 4 hours or overnight.
Garnish with Cool Whip Free, gingersnaps, and a light sprinkle of nutmeg.
Number of Servings: 16
Recipe submitted by SparkPeople user BLUROSES.