Low Fat Pumpkin Cheese Cake

• Crust: 8 whole graham crackers finely crumbled
• 1/4 cup apple juice
• Filling:
• 8 oz Neufchatel
• 3/4 cup + 2 Tablespoon sugar
• 3/4 cup egg beater
• 3/4 cup fat free sour cream
• 1 1/2 cup canned pumpkin
• 1 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon lemon peel

1. Crust: place crumbled graham crackers at the bottom of 8 inch cheese cake pan, dribble 1/4 cup apple juice all over the graham cracker crumbs and bake for 15 to 20 minutes in 350 degree oven
2. Filling: Using electric mixer, beat the neufchatel with sugar until fluffy. Add sour cream, egg beater, pumpkin, spices and lemon peel and beat again until blended. Pour filling over crust in the cheese cake pan and bake in 350 degree oven for 65 minutes. Turn oven off and let the cake cool off in oven for 30 minutes. Cover pie and refrigerate for at least 4 hours.

crust, apple juice, filling, egg beater, sour cream, pumpkin, cinnamon, nutmeg, ground ginger, salt, lemon peel

Taken from www.epicurious.com/recipes/member/views/low-fat-pumpkin-cheese-cake-1221144 (may not work)