PUMPKIN CHEESECAKE

Crust:
8 oz. Envirokidz Vanilla Animal Cookies (or other gf cookies)
1-2 T. butter or stick margarine, melted
Cooking spray

Filling:
3 (8-oz) blocks fat-free cream cheese, softened
2 (8-oz) blocks 1/3-less-fat cream cheese, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
3 T. cornstarch
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
1/4 t. salt
Dash of allspice
2 t. vanilla extract (or 1/2 t. Authentic Foods Vanilla Powder)
4 large eggs
1 (15-oz) can pumpkin

1. Preheat oven to 400°.

2. To prepare crust, place cookies in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack.

3. Reduce oven temperature to 325°.

4. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

5.Pour cheese mixture into prepared crust; bake at 325° for 1 hour or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cut and serve.

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I brought this to the OKC Celiac Meeting last night and it was a hit! Not a scrap leftover!

Adapted from a Cooking Light recipe.