Pumpkin Cheesecake

Submitted by:melpfaff

Recipe from *Cooking Light*

Crust Ingredients:

• 56  reduced-fat vanilla wafers (about 8 ounces) 
• 1  tablespoon  butter or stick margarine, melted 
• Cooking spray

Filling Ingredients:

• 3  (8-ounce) blocks fat-free cream cheese, softened 
• 2  (8-ounce) blocks 1/3-less-fat cream cheese, softened 
• 1/2  cup  granulated sugar 
• 1/2  cup  packed brown sugar 
• 3  tablespoons  all-purpose flour 
• 1  teaspoon  ground cinnamon 
• 1/2  teaspoon  ground nutmeg 
• 1/2  teaspoon  ground ginger 
• 1/4  teaspoon  salt 
• Dash of allspice 
• 2  teaspoons vanilla extract 
• 4  large eggs 
• 1  (15-ounce) can pumpkin

Directions:

• Preheat oven to 400°. 
• To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; cool on a wire rack. 
• Reduce oven temperature to 325°. 
• To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. 
• Pour cheese mixture into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Did you try this recipe? Post your experience, tips & reviews in the comment section!

*posted by michelle142*