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PUMPKIN CHEESECAKE...ON THE LIGHTER SIDE

Active Time : 20 minutes
Total Time : several hours
Serves : 12 servings
INGREDIENTS
  • 2 cups finely crushed ginger snaps
  • 1/3 cup light butter melted
  • 2 8 ounce packages Neufchatel cheese softened
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 cup 100% pure pumpkin
  • 1 teaspoon pumpkin pie spice
DIRECTIONS

In medium mixing bowl, combine crushed ginger snaps and butter. Press into the bottom and halfway up the sides of a 9-inch spring form pan. Bake in a preheated 350°F oven 10 minutes. Remove from oven; cool.

In large mixing bowl, combine Neufchâtel and sugar; using an electric mixer, beat on medium speed until light and fluffy; scraping edge of bowl. Slowly add eggs, one at a time, scraping edge of bowl between each egg. Add in pumpkin and pumpkin pie spice mixing until well blended; pour into pan.

Place on baking sheet and return to oven; bake 45-55 minutes or until set 3-inches from edge but still wobbly in center when pan is gently shaken.

Remove from oven and run a knife around edge of cake to loosen. Place on cooling rack and allow to cool 30 minutes. Refrigerated, uncovered, until thoroughly chilled, at least 4 hours.