Pumpkin Cheesecake - Light Style

• 8 ounces reduced-fat vanilla wafers
• 1 tablespoon butter, melted
• 24 ounces fat free cream cheese, softened
• 16 ounces light cream cheese, softened
• 12 cup sugar
• 12 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 12 teaspoon ground nutmeg
• 12 teaspoon ground ginger
• 14 teaspoon salt
• 18 teaspoon allspice
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 (15 ounce) can pumpkin

1. preheat oven to 400.
2. To prepare crust, place wafers in a food processor; pulse 2-3 times or until finely ground.
3. Add butter; pulse 10 times or until mixture resembles coarse meal.
4. Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray.
5. Bake at 400 for 10 minutes; cool on wire rack.
6. Reduce oven temperature to 325.
7. To prepare filling, beat cheeses with a mixer at high speed until smooth.
8. Add ingredients sugar-vanilla, beating well.
9. Add eggs, one at a time, beating well after each.
10. Add pumpkin; beat well.
11. Pour cheese mixture into crust, bake at 325 for 1.5 hours or until almost set.
12. Remove from oven, run a knife around outside edge.
13. Cool to room temp., cover and chill for at least 8 hours.

vanilla wafers, butter, cream cheese, cream cheese, sugar, brown sugar, allpurpose, ground cinnamon, ground nutmeg, ground ginger, salt, allspice, vanilla, eggs, pumpkin

Taken from www.food.com/recipe/pumpkin-cheesecake-light-style-238926 (may not work)