Pumpkin Pie Cheesecake

• Cooking spray
• 1/2 cup graham cracker crumbs (about 4 cookie sheets)
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 (8-ounce) block fat-free cream cheese
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• 1 cup canned pumpkin
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1/2 cup frozen reduced-calorie whipped topping, thawed
• Cinnamon (optional)

1. Preheat oven to 325u0b0.
2. Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.
3. Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.
4. Pour cheese mixture into prepared pan. Bake at 325u0b0 for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.
5. Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.
6. "After trying many versions, I developed this cheesecake. The cream cheese makes the filling very moist, and the dessert tastes more like a pumpkin pie than a cheesecake. Our family loves it." -Beth Berenis, Ocoee, FL

cooking spray, graham cracker crumbs, sugar, brown sugar, cream cheese, cream cheese, pumpkin, sour cream, flour, ground cinnamon, ground ginger, salt, ground nutmeg, vanilla, ground cloves, eggs, frozen reducedcalorie whipped topping, cinnamon

Taken from www.myrecipes.com/recipe/pumpkin-pie-cheesecake (may not work)