Low-Calorie Pumpkin Cheesecake

Recipe courtesy of wrysmyguy

Crust:

• 1 cup plus 2 tablespoons graham cracker crumbs
• 3 tablespoons apple jelly

Filling:

• 4 (8-oz.) pkg. fat-free cream cheese, softened
• 1 cup firmly packed brown sugar
• 2/3 cup sugar
• 5 eggs
• 1/4 cup all-purpose flour
• 2 to 3 teaspoons pumpkin pie spice
• 2 tablespoons brandy, if desired
• 1 (15-oz.) can pumpkin
• 1 cup frozen fat-free whipped topping, if desired
• Nutmeg, if desired

1 .   Heat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In medium bowl, combine remaining 1 cup graham cracker crumbs and apple jelly; mix well. Press in bottom of coated pan.

2 .   Bake at 350°F. for 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.

3 .   Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs 1 at a time, beating just until blended.

4 .   Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well. Gradually add to cream cheese mixture; beat until smooth. Pour over partially baked crust.

5 .   Bake at 350°F. for 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes. With sharp knife, loosen cheesecake from sides of pan. Cool in pan on wire rack for 2 hours or until completely cooled. Refrigerate at least 8 hours or overnight.

6 .   To serve, carefully remove sides of pan. Cut cheesecake into wedges. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Store in refrigerator.