Ginger Pumpkin Cheesecake

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860029

Yield

12 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 1 cup graham cracker crumbs (about 7 cookie sheets)
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground ginger
• 1 large egg white
• Cooking spray
• 
  Filling:
• 1 (8-ounce) block fat-free cream cheese, softened
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1 (15-ounce) can pumpkin
• 3 large eggs
• 1 tablespoon Demerara sugar

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

3. Reduce oven temperature to 300°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.