PUMPKIN CHEESECAKE

PUMPKIN CHEESECAKE (Thank you Carolyn, Nonday, Columbia Center)
5 points per slice – serves 12
INGREDIENTS:
For crust:
Cooking spray
9 whole reduced-fat cinnamon graham crackers
3 Tbsp butter

Filling:
2 – 8 oz. low fat cream cheese
¾ C. sugar
16 oz. pumpkin pure
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
dash of salt
2 eggs

Preheat over to 350 degrees. Spray a spring form pan with cooking spray.

Prepare crust:
1. Grind graham crackers until fine in a food processor or place crackers in a plastic bad and crush with rolling pin. Place crumbs in a small bowl.
2. Melt butter on stove-top or in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened.
3. Press crumbs evenly into bottom of prepared pan and place in refrigerator while preparing the filling.
Prepare filling:
NOTE: Have all ingredients at room temperature.
1. Combine softened cream cheese and sugar mixing at medium speed of electric mixer until well blended.
2. Blend in pumpkin, spices and salt. Mix well.
3. Add eggs, one at a time, mixing well after each addition.
4. Pour into pan with graham cracker crust and smooth surface if necessary. Bake at 350 degrees for 50 minutes.
5. Let cool completely, then loosen cake from rim of pan and remove. Serves 12.