Pumpkin Cheesecake

By qholmes21

Ingredients

• 1-3/4 cup low-fat honey graham cracker crumbs (about 15 whole crackers)
• 2 Tbsp granulated sugar
• 2 Tbsp light stick butter, melted
• 1 Tbsp water
• 2 (8 oz) pkgs fat-free cream cheese, softened
• 1 (8 oz) pkg light cream cheese (Neufchatel) softened
• 1 cup vanilla fat-free yogurt
• 1 (15 oz) can pumpkin puree
• 1 cup packed light brown sugar
• 1/3 cup all purpose flour
• 2 large eggs
• 1 tsp pumpkin pie spice

Preparation

Step 1

1. Preheat oven to 350 degree F. Spray 9 inch springform pan with nonstick spray.

2. For crust, combine 1-1/2 cups of cracker crumbs, the granulated sugar, melted butter, and water in small bowl; stir until crumbs are evenly moistened. Firmly press mixture onto bottom and 2 inches up side of prepared pan. Bake until golden, about 10 minutes. Let cool on rack.

3. Reduce oven temperature to 325 degrees F.

4. Combine fat-free cream cheese, light cream cheese, and yogurt in food processor; process until smooth. Add remaining ingredients and pulse just until blended.

5. Pour filling over crust. Bake until edge of cake is set and center is jiggly, 55-60 minutes. Turn oven off and leave cake in oven 1 hour (do not open door). Transfer cake to rack and let cook completely. Refrigerate at least 3 hours or up to overnight.

6. For graham cracker topping, spray small nonstick skillet with nonstick spray and set over medium heat. Add remaining 1/4 cup crumbs and cook, stirring, until toasted and fragrant, about 5 minutes; let cool. Just before serving, sprinkle on top of cheesecake.