Pumpkin Pie Cheesecake

Ingredients

• 0.3 cup brown sugar packed
• 1 cup pumpkin canned
• 8 ounce block cream cheese fat-free
• 2 large eggs 
• 1 tablespoon flour all-purpose
• 0.5 cup graham cracker crumbs 4 cookie sheets
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground nutmeg 
• 2 tablespoons cup heavy whipping cream sour reduced-fat
• 0.3 teaspoon salt 
• 0.8 teaspoon vanilla extract 
• 0.5 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• oven
• blender
• springform pan

Directions

1. Preheat oven to 32
2. Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.
3. Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth.
4. Add pumpkin and next 9 ingredients (through eggs), and beat well.
5. Pour cheese mixture into prepared pan.
6. Bake at 325 for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
7. Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight.
8. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.