From Sandi's Recipe File - Pumpkin Cheesecake

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"From Sandi's Recipe File"

Recipe Source:
Recipe Card
from Rodale Inc.

Serving Size: Makes 8 servings

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Pumpkin Cheesecake

Amount	Ingredient
Filling:
8 ounces	fat-free cream cheese, soft
8 ounces	reduced-fat cream cheese, soft
3/4 cup	fat-free egg substitute
1/2 cup	granulated sugar
1 teaspoon	vanilla extract
1 cup	canned pumpkin
1/4 cup	packed light brown sugar
2 teaspoons	pumpkin pie spice
	Kumquats, sliced
	Mint sprigs
Graham Cracker Crust:
1 cup	graham cracker crumbs
3 tablespoons	orange marmalade, melted
1 tablespoon	granulated sugar

Preparation Instructions:

Filling: Beat cheeses with an electric mixer until smooth. Gradually beat in egg substitute, granulated sugar, and vanilla until smooth. Set aside 1 cup of cheese mixture. Add pumpkin, brown sugar and pumpkin pie spice into remaining cheese mixture and beat.
Crust: Preheat oven to 350 degrees. Combine crumbs, marmalade, and sugar in a small bowl. Press crumb mixture into bottom and up sides of a 9 inch pie plate. Bake until crust is set and lightly browned around edges. 8 to 10 minutes. Pour half of pumpkin mixture into crust. Top with reserved cheese mixture, then with remaining pumpkin mixture. Bake cheesecake until set, about 30 minutes. Cool on a wire rack. Refrigerate until chilled. Garnish with kumquats and mint. Serves 8.

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