Low-fat Cranberry Pumpkin Cheesecake

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 16
• 2 cups gingersnap crumbs
• 4 tablespoons butter, melted
• 24 ounces neufchatel cheese, softened
• 1/3 cup brown sugar
• 1/3 cup splenda granular
• 2 tablespoons flour
• 1 tablespoon pumpkin pie spice
• 2 eggs
• 1 (15 ounce) can pumpkin
• 1 (16 ounce) can ocean spray whole berry cranberry sauce

Recipe

• 1 preheat oven to 350 degrees f.
• 2 combine gingersnap crumbs and butter in a medium mixing bowl. place mixture in a 10-inch springform pan. press crumbs evenly over bottom and 2 inches up the sides of pan. set aside.
• 3 using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth. add eggs and pumpkin and mix well.
• 4 pour mixture into crust. place pan on a cookie sheet and bake for 1 hour. turn off oven and let cheesecake remain in oven 1 hour longer.
• 5 remove from oven and cool completely on a wire rack. cover and refrigerate at least 6 hours.
• 6 carefully remove sides of pan from cheesecake. top with cranberry sauce.