Prep Time: 20 mins.
Cook Time: 2 hours
(Total time will vary with appliance and setting.)
Level of Difficulty: Medium
56 reduced-fat vanilla wafers (about 8 oz.)
1 Tbsp. butter or margarine, melted
3 8 oz. pkgs. fat-free cream cheese, softened
2 8 oz. pkgs. 1/3-less-fat cream cheese, softened
3 Tbsp. flour
1/2 c. sugar
3 Tbsp. ground cinnamon
1/2 tsp. ground ginger
4 large eggs
1/2 c. packed brown sugar
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. vanilla extract
15 oz. can pumpkin
Preheat oven to 400 degrees.
Place wafers in food processor. Pulse 2-3 times or until finely ground.
Add butter. Pulse 10 times or until mixture resembles coarse meal.
Firmly press into bottom of 9 in. spring-form pan coated with cooking spray.
Bake at 400 degrees for 10 mins. Cool on wire rack.
Reduce oven temperature to 325 degrees.
Beat cheeses with mixer at high speed until smooth.
Add sugars, spices, and vanilla, beating well.
Add eggs, one at a time, beating well after each addition.
Add pumpkin; beat well.
Pour cheese mixture into prepared crust; bake at 325 degrees for 1 1/2 hours or until almost set. (Cheesecake is done when center barely moves when pan is touched.) Remove cheesecake from oven; run knife around outside edge.
Cool to room temperature; cover and chill at least 8 hours.
Serving size: 1/16th of pie
Calories 256; fat 9.8g (34%); protein 11.4g; carbohydrate 29.3g; fiber 2.4g; cholesterol 86mg; sodium 479mg.
(This recipe was used in Everyday Gourmet.)