Pumpkin Cheesecake

Ingredients

• 1 Dash allspice 
• 0.5 cup brown sugar packed
• 15 ounce pumpkin canned
• 24 ounce blocks cream cheese fat-free softened
• 4 large eggs 
• 3 tablespoons flour all-purpose
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine melted
• 2 teaspoons vanilla extract 
• 8 ounces vanilla wafers reduced-fat
• 16 ounce blocks softened

Equipment

• food processor
• frying pan
• oven
• knife
• wire rack
• blender
• springform pan

Directions

1. Preheat oven to 40
2. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground.
3. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.
4. Bake at 400 for 10 minutes; cool on a wire rack.
5. Reduce oven temperature to 32
6. To prepare filling, beat cheeses with a mixer at high speed until smooth.
7. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well.
8. Add eggs, 1 at a time, beating well after each addition.
9. Add pumpkin; beat well.
10. Pour cheese mixture into prepared crust; bake at 325 for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.)
11. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.