Pumpkin Cheesecake

• 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.

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

ginger snap crumbs, granlated sugar, brown sugar, cream cheese, pumpkin, sour cream, flour, ground turkish cinnamon, fresh ginger, salt, vanilla, ground cloves, nutmeg, eggs, cinnamon

Taken from www.epicurious.com/recipes/member/views/pumpkin-cheesecake-1221005 (may not work)