Ingredients
1 C - cinnamon gram-cracker crumbs
1/4 C - Sugar
1/4 C - Brown Sugar
12 oz. - Fat Free cream cheese
1 C - canned pumpkin
2 T - Fat Free sour cream
1 T - Flour
3/4 t - cinnamon
1/2 t - ground ginger
1/8 t - Salt
1/4 t - Ground nutmeg
1/8 t - ground cloves
3/4 t - Vanilla
1/2 C - egg beaters
Preparation
Preheat oven to 325 F. Coat a 10" springform pan with cooking spray and sprinkle evenly with cracker crumbs, pat down firmly. Combine sugars and cream cheese in large bowl. Beat with mixer at Med. speed until smooth. Add pumpkin and next 9 ingredients and beat well. Pour mixture into pan and bake for 35 min. or until center is just set. Turn oven off, leave partially open and cool cheese cake in oven for 1 hour. remove and cover w / plastic wrap and chill for at least 8 hours before serving. Top with your choice and serve.
