Sugar Free Pumpkin Cheesecake with Gingersnap Crust

Yield: 16 servings

Crust:

1 � cups gingersnap crumbs

3 tablespoon Equal (4 � packets)

3 tablespoon soft margarine, melted

Filling:

3 packages (8 ounces each) light cream cheese, softened

1 � cups Equal (30 packets)

2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup canned pumpkin

2 eggs

2 egg whites

2 tablespoon corn starch

2 � teaspoon vanilla extract, divided

1 cup reduced fat sour cream

2 tablespoons Equal (3 packets)

Preheat oven to 325 degrees. Make crust by mixing gingersnap crumbs, 3 tablespoons Equal and margarine. Press into bottom of 9-inch springform pan. Bake 8 minutes; leave oven on. Cool crust on wire rack while preparing filling. For filling, beat cream cheese, Equal (1 � cups), cinnamon, nutmeg and salt in large bowl with mixer on medium speed. Mix in pumpkin until combined. Beat in eggs and egg whites until well blended. Mix in cornstarch and 2-teaspoon vanilla until blended. Spoon cheesecake mixture over crust. Bake 40 to 45 minutes or until center is just set. Remove from oven and cool on wire rack 5 minutes. Combine sour cream, Equal (2 tablespoons), and remaining 1/2 teaspoon vanilla. Gently spread over top of cheesecake. Return to oven and bake 3 to 4 minutes until sour cream mixture is set. Remove cheesecake to wire rack and cool completely. Chill at least 4 hours before.