I won first prize with this recipe at the State Fair several years ago...

Ginger-Crusted Pumpkin Cheesecake

12 whole low-fat honey graham crackers, broken into pieces
3 tablespoons reduced-fat margarine, melted
1/2 teaspoon ground ginger
1 can (15 oz.) solid-packed pumpkin
2 packages, (8 oz. each,) fat-free cream cheese, softened
1 package (8 oz.)reduced fat cream cheese, softened
1 cup sugar
1 cup egg-substitute
1/2 cup nonfat evaporated milk
1 tablespoon vanilla
1 teaspoon ground cinnamom
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt (or regular salt)
2 cups thawed frozen reduced-fat whipped topping
(Additional ground nutmeg is optional)


1. Preheat oven to 350*F. Coat 9 inch springform baking pan with nonstick cooking spray; set aside

2. Place graham crackers, margarine and ginger in food processor or blender; pulse until coarse in texture. Gently press crumb into bottom and 3/4 inches up sides of pan. Bake 10 minutes or until lightly browned; cool slightly on wire rack.

3. Beat remaining ingredients,(except whipped topping, and additional nutmeg) in a large bowl with electric mixer at medium-high speed 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 to room temperature; refrigerate until ready to serve.

4. Just before serving, spoon 1 tablespoon whipped topping on each serving; sprinkle slightly with additional nutmeg.

The judges at the fair said this looked as good as it smelled, and tasted.

Makes 16 servings
Calories 187 each piece