Crust: 1 Cup Lowfat Graham Crackers-- 1 Tbsp. Sugar-- 4 Tbsp. Margarine, Melted
Filling: 2 (8 oz.) pkg. Fat Free Cream Cheese-- 1 1/4 Tsp. Cinnamon-- 3/4 Cup Sugar-- 1/2 Tsp. Ginger-- 1/4 Tsp. Salt-- 1 (16 oz.) Can Pumpkin-- 2 Eggs
Topping: 2 Cups Sour Cream-- 2 Tbsp. Sugar-- 1 Tsp. Vanilla
Press crust in bottom of springform pan. Beat cream chesse and sugar. Add can of pumpkin, spices, salt & eggs (1 at a time). Pour over crust. Bake at 350 Deg. for 50 minutes.
Make topping while cake is baking. Mix all topping ingredients together. Pour over cheesecake and bake an additional 5 minutes. Cool and wrap. Refrigerate overnight.
