Confessions of a Food Junkie

This one is going to be short, sweet and to the point.  Taken from Zucchini, Pumpkins & Squash by Kathleen Desmond Stang.

Gingersnap crust:
About 20 gingersnaps, broken into large pieces
1/4 c granulated sugar
3 Tbsp butter, melted

Cheesecake filling:
11 oz (8- and 3-oz pkgs) lowfat cream cheese, softened (I like Neufchatel)
1/3 c lowfat sour cream
1/3 c granulated sugar
1 Tbsp flour
1 lg egg
1/2 tsp vanilla
1/2 c pumpkin puree
1 Tbsp packed brown sugar

Preheat oven to 325.  Line bottom and sides of 9x9x2-inch square pan with foil.  Grease the foil on the bottom and 1 inch up the sized of the pan.

To make the crust: Process the gingersnaps in a food processor or blender until very finely chopped.  You should have about 1 c of crumbs.  Combine the gingersnap crumbs, sugar and butter in a small bowl.  Pat into an even layer in the bottom of the pan.  Bake for 7 minutes.  Cool on a rack.

To make the filling:  Beat the cream cheese, sour cream, granulated sugar and flour in the large bowl of an electric mixer.  Add the egg and vanilla and beat until smooth.  Place 3/4 c of the cream cheese mixture in a bowl and stir in the pumpkin puree and brown sugar.

Spoon the plain cream cheese mixture evenly over the crumb layer in the pan.  Dollop the pumpkin on top and swirl with a fork to make a decorative design.  Bake for 25 minutes or until firm in the middle when gently shaken.  Cool in the pan 1 hour.  Chill thoroughly.

To serve, lift cheesecake and foil from the pan.  Cut into squares and remove from the foil to a serving plate.

Makes 16 pieces.