Pumpkin Pie Cheesecake

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Yield

8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Ingredients

• Cooking spray
• 1/2 cup graham cracker crumbs (about 4 cookie sheets)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 (8-ounce) block fat-free cream cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1 cup canned pumpkin
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• Cinnamon (optional)

Preparation

Preheat oven to 325°.

Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.

Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.

Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.

Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.