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Pumpkin Cheesecake

At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

Here's the skinny:

1 3/4 cups graham cracker crumbs > 1 cup plus 2 tablespoons graham cracker crumbs
2 tablespoons sugar for crust > no sugar for crust
1/2 cup butter or margarine > 3 tablespoons apple jelly
4 (8-oz) pkgs cream cheese > 4 (8 oz) pkgs fat-free cream cheese

Nutritional Highlights

Calories

430 (before)

220 (after)

Total Fat

29 g (before)

3 g (after)

Saturated Fat

16 g (before)

1 g (after)

Prep Time:40 min

Start to Finish:10 hr 30 min

makes:16 servings

Crust
1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly

Filling
4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
5 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal® all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup frozen (thawed) fat-free whipped topping, if desired
Ground nutmeg, if desired

1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
2 Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
4 In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
5 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.

2 Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.

4 In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.

5 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.

6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

Nutritional Information

1 serving: Calories 220 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 70mg; Sodium 370mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 29g); Protein 11g % Daily Value Vitamin A 100%; Vitamin C 0%; Calcium 15%; Iron 8% Exchanges 1 Starch, 1 1/2 Other Carbohydrate, 1 Lean Meat, 0 Fat Carbohydrate Choices 2 1/2