Ginger Pumpkin Cheesecake

Ingredients

• 15 ounce pumpkin puree canned
• 8 ounce weight cream cheese fat-free softened
• 8 ounce cream cheese softened
• 1 tablespoon little demerara sugar 
• 1 large egg whites 
• 3 large eggs 
• 1 cup graham cracker crumbs ( 7 cookie sheets)
• 0.8 cup granulated sugar 
• 3 tablespoons granulated sugar 
• 0.5 teaspoon ground ginger 
• 2 teaspoons juice of lemon fresh
• 1 tablespoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• wire rack
• springform pan

Directions

1. Preheat oven to 35
2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray.
3. Bake at 350 for 8 minutes. Cool on a wire rack.
4. Reduce oven temperature to 30
5. To prepare filling, place cream cheeses in a food processor; process until smooth.
6. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth.
7. Add eggs, 1 at a time; process well after each addition.
8. Pour cheese mixture into prepared pan.
9. Bake at 300 for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes.
10. Remove from oven; cool on a wire rack. Cover and chill 8 hours.
11. Sprinkle with Demerara sugar just before serving.