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home > recipes > cheesecakes > pumpkin cheesecake 2
>I have a question for Anita. All of the recipes that you post call for egg whites...whipped. Is there a specific reason for this? Could I use whole eggs instead? To everyone, It's fine to use whole eggs. I use whipped egg whites because I omit the yolks to reduce the cholesterol. I've made this a few times in the past. I also made it again ths weekend. It's very good! Pumpkin Cheesecake Recipe By : Anita A. Matejka Serving Size : 10 Preparation Time :0:20 Categories : Cheesecakes Crust 1 c graham crackers crumbs 1/2 c granulated sugar 1/2 tsp cinnamon 1 tsp ginger 1/4 tsp nutmeg 1/4 c fat-free margarine, melted Filling 16 ozs fat-free cream cheese, softened 1 c brown sugar, packed 4 egg whites, whipped 1 tsp vanilla 1 c pumpkin 1 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/4 tsp cloves Topping 1 c fat-free sour cream 1/3 c brown sugar, packed 1 tsp vanilla 1/8 tsp nutmeg Preheat oven at 350. Prepare sides of 9" springform pan with cooking spray. To prepare crust, combine cracker crumbs, sugar, one 1 teaspoon cinnamon, one 1 teaspoon ginger, 1/2 teaspoon nutmeg and margarine in mixing bowl. Spread around springform pan, gently pressing down. To prepare filling, combine cream cheese, 1 cup brown sugar, egg whites, pumpkin, vanilla, remaining cinnamon, ginger, and nutmeg. Pour batter into prepared crust. Bake for approximately 60 minutes. Cool on rack for 20 minutes. Increase oven temperature to 450. Meanwhile, to prepare topping, combine sour cream, remaining brown sugar, vanilla, and nutmeg in a mixing bowl. Spread evenly on cooled cheesecake. Bake for 10 minutes more. Cool and refrigerate at least 8 hours before serving. -- Anita A. Matejka Austin, TX USA

Pumpkin Cheesecake 2


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keyword: cheesecake
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(posted June 8, 1995)

>I have a question for Anita. All of the recipes that you post call for
egg whites...whipped. Is there a specific reason for this? Could I use whole eggs instead?

To everyone,

It's fine to use whole
eggs. I use whipped egg whites because I omit the yolks to reduce the cholesterol.

I've made this a few times in the past. I also made it again ths weekend. It's very good!

Pumpkin Cheesecake

Recipe By : Anita A. Matejka
Serving Size : 10
Preparation Time :0:20
Categories : Cheesecakes

Crust
1 c graham crackers crumbs
1/2 c
granulated
sugar
1/2 tsp
cinnamon
1 tsp ginger
1/4 tsp
nutmeg
1/4 c
fat-free margarine, melted

Filling
16 ozs
fat-free
cream cheese, softened
1 c
brown sugar, packed
4
egg whites, whipped
1 tsp
vanilla
1 c
pumpkin
1 tsp
cinnamon
1/4 tsp ginger
1/4 tsp
nutmeg
1/4 tsp cloves

Topping
1 c
fat-free
sour cream
1/3 c
brown sugar, packed
1 tsp
vanilla
1/8 tsp
nutmeg

Preheat oven at 350. Prepare sides of 9"
springform
pan with cooking spray. To prepare crust, combine cracker crumbs, sugar, one 1 teaspoon cinnamon, one 1 teaspoon ginger, 1/2 teaspoon nutmeg and margarine in mixing bowl. Spread around springform pan, gently pressing down. To prepare filling, combine cream cheese, 1 cup brown sugar, egg whites, pumpkin, vanilla, remaining cinnamon, ginger, and nutmeg. Pour batter into prepared crust. Bake for approximately 60 minutes. Cool on rack for 20 minutes. Increase oven temperature to 450. Meanwhile, to prepare topping, combine
sour cream, remaining brown sugar, vanilla, and nutmeg in a mixing bowl. Spread evenly on cooled cheesecake. Bake for 10 minutes more. Cool and refrigerate at least 8 hours before serving.

--
Anita A. Matejka
Austin, TX
USA


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