Low Calorie Pumpkin Cheesecake

Thanks to fat free ingredients, enjoy this dessert guilt free! Top with frozen fat free whipped topping or nutmeg

• Ready In: 1 hr 40 mins
• Serves: 16

Ingredients

• Crust

• 1  cup graham cracker crumbs
• 2  tablespoons graham cracker crumbs
• 3  tablespoons  apple jelly

• Filling

• 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

Directions

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.