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Pumpkin Cheesecake taken from Quick & Healthy II
24 ounce nonfat cream cheese (bar type) at room temperature
3/4 cup canned pumpkin
1/2 cup sugar
1 tsp. Vanilla extract
3/4 cup egg substitute (equal to 3 eggs)
1/2 tsp. Cinnamon
1/4 tsp. Ground cloves
2 Tbl. Packaged cornflake crumbs (optional)
Preheat oven to 325 degrees.
In a large bowl combine cream cheese, pumpkin, sugar and vanilla.
Using an electric mixer, beat a thigh speed until blended.
On low speed, beat in egg substitute and spices.
Increase speed to high and continue to beat until well blended
Spray a 9-inch pie pan and shake lightly to coat bottom and sides with crumbs.
Pour in cream cheese mixture.
Bake for 45 minutes or until center is set but not firm.
Cool on wire rack.
This dessert should be stored in the refrigerator several hours before serving.
