Pumpkin Cheesecake - Light Style

At around 250 calories per serving, this is a cheesecake that you don't have to feel guilty about.

• Ready In: 2 hrs 10 mins
• Serves: 16

Ingredients

• 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

Directions

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.