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Light Pumkpin Cheesecake

Source of Recipe

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List of Ingredients

Crust
1 cup pluse 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly

Filling

4 (8-oz) package Fat-free cream cheese, softened
1 cup firmly pack brown sugar
2/3 cup sugar
5 eggs
1/4 all-puupose flour
3 teaspoons pumpkim pie spice
2 tablespoons brandy, (optional)
1 (15-oz) can pumpkin
1 cup frozen Fat-free whipped topping, (optional)
nutmeg (optional)




Recipe

Heat oven to 350°F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.

Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.

Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.

Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.

To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.

16 servings 1/16
4 points per serving