Pumpkin Cheesecake - Light Style

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 16
• 8 ounces reduced-fat vanilla wafers
• 1 tablespoon butter, melted
• 24 ounces fat free cream cheese, softened
• 16 ounces light cream cheese, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/8 teaspoon allspice
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 (15 ounce) can pumpkin

Recipe

• 1 preheat oven to 400.
• 2 to prepare crust, place wafers in a food processor; pulse 2-3 times or until finely ground. add butter; pulse 10 times or until mixture resembles coarse meal.
• 3 firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. bake at 400 for 10 minutes; cool on wire rack.
• 4 reduce oven temperature to 325.
• 5 to prepare filling, beat cheeses with a mixer at high speed until smooth. add ingredients sugar-vanilla, beating well. add eggs, one at a time, beating well after each. add pumpkin; beat well.
• 6 pour cheese mixture into crust, bake at 325 for 1.5 hours or until almost set. remove from oven, run a knife around outside edge. cool to room temp., cover and chill for at least 8 hours.