Light Pumpkin Cheesecake

By AnnaMaria507

Calories: 220 per serving
Fat: 27 g

Ingredients

• Crust
• 1 cup + 2 tbsp graham cracker crumbs
• 3 tbsp apple jelly
• Filling
• 4 (8 oz) pkg fat-free cream cheese, softened
• 1 cup firmly packed brown sugar
• 2/3 cup sugar
• 5 eggs
• 1/4 cup Pillsbury all-purpose flour
• 2-3 tsp pumpkin pie spice
• 2 tbsp brandy, if desired
• 1 (15 oz) can pumpkin
• 1 cup frozen fat-free whipped topping
• nutmeg, if desired

Details

Servings 16

Preparation

Step 1

1. Heat oven to 350 degres F. Spray 9 inch springform pan wiht nonstick cooking spray. Coat sides of only with 2 tbsp of the graham crackerr crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly.
2. Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3. 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, one at a time, beating just until blended.
4. Meanwhile, in small bowl, combine flour, pumpkin pie spice, brand and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.
5. Baek at 350 degrees F for 1 hour 20 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.
6. To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping and sprinkle with nutmeg. Store in refrigerator.