Pumpkin Cheesecake

• 1 c. graham cracker crumbs
• 1/2 c. gingersnap cookie crumbs
• 3 packets Equal
• sweetener or 1 tsp. Equal
• for Recipes or 2 Tbsp. Equal@ Spoonful
• 5 Tbsp. margarine, melted
• 2 (8 oz.) pkg. fat-free cream cheese, softened
• 1 (8 oz.) pkg. reduced-fat cream cheese, softened
• 1 c. canned pumpkin
• 2 eggs
• 2 egg whites
• 24 packets Equal
• sweetener or 7 1/4 tsp. Equal
• for Recipes or 1 c. Equal
• Spoonful
• 2 Tbsp. cornstarch
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves

1. Mix graham cracker and gingersnap crumbs, 3 packets Equal| and melted margarine in bottom of 8 or 9-inch spring-form pan; reserve 2 tablespoons crumb mixture.
2. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan.
3. Bake in preheated 350u0b0 oven until crust is lightly browned, about 8 minutes.
4. Cool on wire rack.
5. Reduce oven temperature to 300u0b0.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=90306 (may not work)