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Pumpkin: Pumpkin Cheesecake in Pecan Crust

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

CRUST:
1 1/4 cups finely crushed graham crackers
1/2 cup finely chopped pecans
2 tablespoons melted butter

FILLING:
12 cups liquid egg substitute
1 3/4 cups canned pumpkin
1/2 cup brown sugar (sugar twin?)
1/2 teaspoon vanilla
2 teaspoons pumpkin pie spice
1 1/2 cups nonfat evaporated milk
16 ounces light cream cheese, softened
1/2 cup fructose or table sugar
2/3 cup plain nonfat yogurt


Recipe

Make crust: In a medium bowl, combine graham cracker crumbs, pecans and melted butter. Press firmly onto bottom of a 9" springform pan. Place in freezer while preparing filling. Preheat oven to 300ºF. In a medium bowl, beat egg substitute, pumpkin, brown sugar, vanilla, pumpkin pie spice and evaporated milk with an electric mixer until smooth, about 1 minute; set aside.

In a large bowl, combine cream cheese, sugar, and yogurt and beat until creamy, about 2 minutes. Stir pumpkin mixture into cream cheese mixture until thoroughly combined. Pour filling into prepared crust. Bake for 2 hours or until filling jiggles slightly when tapped. Cool in refrigerator at least 4 hours before removing pan rim.