Healthified Pumpkin Cheesecake

 

1

cup plus 2 tablespoons graham cracker crumbs

3

tablespoons apple jelly

4

packages (8 oz each) fat-free cream cheese, softened

1

cup firmly packed brown sugar

2/3

cup granulated sugar

5

eggs

1

can (15 oz) pumpkin (not pumpkin pie mix)

2

tablespoons brandy, if desired

1/4

cup Gold Medal® all-purpose flour

2

to 3 teaspoons pumpkin pie spice

1

cup frozen (thawed) fat-free whipped topping, if desired

Ground nutmeg, if desired

• 1 Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
• 2 Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
• 3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
• 4 In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
• 5 Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
• 6 Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.