Ginger Crusted Pumpkin Cheesecake
12 whole low-fat honey graham crackers, broken into small pieces
3 tablespoons reduced-fat margarine, melted
1/2 teaspoon ground ginger
1 can (15 ounces) solid-pack pumpkin
2 packages (8 ounces each) fat-free cream cheese, softened
1 package (8 ounces) reduced-fat cream cheese, softened
1 cup sugar
1 cup cholesterol-free egg substitute
1/2 cup evaporated fat-free milk
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups thawed frozen reduced-fat whipped topping
Additional ground nutmeg (optional)
Preheat oven to 350ºF. Coat 9-inch springform pan with nonstick cooking spray; set aside.
Place graham crackers, margarine and ginger in food processor or blender; pulse until coarse crumbs are formed. Gently press crumb mixture onto bottom and 3/4 inch up side of pan. Bake 10 minutes or until lightly browned; cool slightly on wire rack.
Beat remaining ingredients, except whipped topping and additional nutmeg, in large bowl at medium-high speed of electric mixer until smooth; pour into pie crust.
Bake 1 hour and 15 minutes or until top begins to crack and center moves very little when pan is shaken back and forth. Cool on wire rack 1 hour; refrigerate until ready to serve.
Just before serving, spoon 1 tablespoon whipped topping on each serving; sprinkle lightly with additional nutmeg.