Low Calorie Pumpkin Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 16
• 1 cup graham cracker crumbs
• 2 tablespoons graham cracker crumbs
• 3 tablespoons apple jelly
• 4 (8 ounce) packages fat free cream cheese, softened
• 1 cup brown sugar, firmly packed
• 2/3 cup sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 3 teaspoons pumpkin pie spice
• 1 (15 ounce) can pumpkin

Recipe

• 1 heat oven to 350 degrees f.
• 2 spray a 9 inch springform pan with nonstick cooking spray. coat sides only with 2 tablespoons of graham cracker crumbs.
• 3 in a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. press in bottom of coated pan.
• 4 bake at 350 degrees f for 8-10 minutes or until set. cool 5 minutes. refrigerate for 5 minutes or until completely cooled.
• 5 meanwhile, in a 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 until just blended.
• 6 in a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. gradually add to cream cheese mixture, beat until smooht. pour over crust.
• 7 bake at 350 degrees f for one hour 20 minutes - one hour 30 minutes or until center is set. turn the oven off, open oven door at least 4 inches. let cheesecake sit in the oven for 30 minutes.
• 8 with sharp knife, loosen cheesecake from sides of pan. cool in pan for 2 hours.
• 9 to serve, cut cheesecake into wedges. top with whipped topping and nutmeg if desired.