Pumpkin Pie Cheesecake

This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike.


YIELD: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
COURSE: Desserts, Cakes/Frostings
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.

Nutritional Information
Amount per serving
Calories: 235
Calories from fat: 25%
Fat: 6.4g
Saturated fat: 3.6g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.5g
Protein: 8.1g
Carbohydrate: 36.4g
Fiber: 1.2g
Cholesterol: 67mg
Iron: 1.2mg
Sodium: 340mg
Calcium: 95mg