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Pumpkin Cheesecake With Gingersnap Crust, Light - Recipe Cost

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6 Tbsp. reduced fat extra virgin olive oil margarine melted

3 x egg whites

Ingredients	Per Serving Qty	Common Price	Price per Serving
1 1/2 c. gingersnap crumbs	2 tablespoons	$5.49 per 16 ounces	$0.36
2 Tbsp. sugar	1/2 teaspoon	$1.44 per pound	$0.01
vegetable cooking spray	0.08 spray	$2.99 per 6 ounces	$0.00
16 ounce lowfat cream cheese softened	1 1/3 oz	$2.80 per 8 ounces	$0.47
2/3 c. dark brown sugar	2 2/3 teaspoons	$2.79 per 2 pounds	$0.04
2/3 c. granulated sugar	2 2/3 teaspoons	$1.44 per pound	$0.04
2 lrg Large eggs	1/6 eggs	$2.53 per 12 items	$0.04
1 c. canned plain pumpkin puree	1 tablespoon	n/a
1/4 tsp salt	0.02 teaspoon	$2.91 per 16 ounces	$0.00
2 Tbsp. flour	1/2 teaspoon	$2.99 per 5 pounds	$0.00
1/2 tsp grnd dry ginger	0.04 teaspoon	$2.39 per ounce	$0.01
1/2 tsp grnd cinnamon	0.04 teaspoon	$2.99 per 4 ounces	$0.00
1/4 tsp allspice	0.02 teaspoon	$18.00 per pound	$0.00
2 c. lowfat lowfat sour cream	2 tablespoons	$2.65 per 16 ounces	$0.22
1 tsp pure vanilla extract	0.08 teaspoon	$8.00 per 8 fluid ounces	$0.01
6 Tbsp. granulated sugar	1 1/2 teaspoons	$1.44 per pound	$0.02
Total per Serving			$1.21
Total Recipe			$14.53