Low-Fat Cranberry Pumpkin Cheesecake

• 2 cups gingersnap crumbs
• 4 tablespoons butter, melted
• 24 ounces neufchatel cheese, softened
• 13 cup brown sugar
• 13 cup Splenda granular
• 2 tablespoons flour
• 1 tablespoon pumpkin pie spice
• 2 eggs
• 1 (15 ounce) can pumpkin
• 1 (16 ounce) canocean spray whole berry cranberry sauce

1. Preheat oven to 350 degrees F.
2. Combine gingersnap crumbs and butter in a medium mixing bowl.
3. Place mixture in a 10-inch springform pan.
4. Press crumbs evenly over bottom and 2 inches up the sides of pan.
5. Set aside.
6. Using an electric mixer, beat cream cheese, sugars, flour and pumpkin pie spice in a large mixing bowl until smooth.
7. Add eggs and pumpkin and mix well.
8. Pour mixture into crust.
9. Place pan on a cookie sheet and bake for 1 hour.
10. Turn off oven and let cheesecake remain in oven 1 hour longer.
11. Remove from oven and cool completely on a wire rack.
12. Cover and refrigerate at least 6 hours.
13. Carefully remove sides of pan from cheesecake.
14. Top with cranberry sauce.

gingersnap crumbs, butter, cheese, brown sugar, splenda, flour, pumpkin pie spice, eggs, pumpkin, canocean spray

Taken from www.food.com/recipe/low-fat-cranberry-pumpkin-cheesecake-257280 (may not work)