Lower Fat Pumpkin Cheesecake

Ingredients For The Crust:

1 3/4 cup of Graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground Cinnamon

1 stick melted butter

Ingredients For The Filling:

3-8 ounce packages of cream cheese (I use the reduced fat)

1-15 ounce can of pureed Pumpkin

3 eggs + 1 egg yolk (I used 1 cup of egg beaters)

1/4 cup sour cream (I use reduced fat)

1 1/2 cups sugar

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Nutmeg

1/8 teaspoon ground Cloves

2 tablespoons All-Purpose Flour

1 teaspoon Vanilla extract

Preheat oven to 350 degrees

For Crust:

In a medium bowl combine graham cracker crumbs, sugar and Cinnamon. Add melted butter...combine. Press down flat into a 9-inch springform pan. Then just set that aside.

For Filling:

Beat cream cheese with a hand mixer until smooth.

Add Pumpkin puree, egg beaters, sour cream, sugar and all the spices. Then add the flour and the Vanilla. Beat with the hand mixer until all is well combined together.

Pour the filling into the crust...make sure that it is filled evenly, if not us a spatula to even it all out. Put springform pan on a cookie sheet and place in the oven for 1 hour. Remove from oven and let it sit 15 to 20 minutes to cool. Then once cooled cover with plastic and place in the refrigerator for 4 hours.

Enjoy!!!!