Ginger Crusted Pumpkin Cheesecake

Ingredients

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)

---

---

---

---

---

---

---

---

---

---