Shelly's Recipe

GINGER PUMPKIN CHEESECAKE

Category: Cheesecake

Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tbsp sugar
1/2 tsp ground ginger
1 large egg white
Cooking spray

Filling:
1 (8 oz) pkg cream cheese, softened
1 (8 oz) pkg 1/3 less fat cream cheese, softened
3/4 cup sugar
1 tbsp vanilla extract
2 tsp fresh lemon juice
1/2 tsp ground ginger
1 (15 oz) can pumpkin
3 large eggs

Preheat oven to 350. 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. Reduce oven temperature to 300.

To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after 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.