Ingredients

1/2 cup ginger snap crumbs

3/4 cup granlated sugar

1/4 cup brown sugar

12 ounces fat-free cream cheese

1 cup canned pumpkin

2 tablespoons fat-free sour cream

1 tablespoon flour

1/2 tsp ground turkish cinnamon

1/2 tsp minced fresh ginger

1/4 tsp salt

3/4 tsp pure vanilla

1/8 tsp ground cloves

1/8 tsp nutmeg

2 large eggs

1/2 cup reduced-calorie whipped topping

Cinnamon for sprinkling over the top.

Preparation

  1. Preheat oven to 325*
  2. Spray an 8-inch springform pan and sprinkle with crumbs.
  3. Beat cream cheese and sugar with a mixer until smooth. Add pumpkin through eggs and beat well.
  4. Pour into pan and bake for 35 minutes or until the center is just set.
  5. Cool cheesecake on a rack for one hour. Cover and refrigerate for 8 hours or over night.
  6. serve with a tablespoon of whipped topping and a sprinkling of cinnamon.