Pumpkin Spice Cheesecake | Secretsfrommyapron

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Total Time

Prep: 30 min. Bake: 1-1/4 hours + chilling

Makes

12 servings

Ingredients

1-1/2 cups graham cracker crumbs

1 tablespoon brown sugar

2 teaspoons baking cocoa

1/8 teaspoon salt

5 tablespoons vanilla yogurt orplain yogurt

FILLING:

3 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

1 can (15 ounces) pumpkin

1/4 cup reduced-fat sour cream

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

3 large eggs, lightly beaten

1 large egg yolk

Directions

Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°.

In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet.

Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Remove rim from pan.

Nutrition Facts

1 slice: 406 calories, 23g fat (12g saturated fat), 120mg cholesterol, 288mg sodium, 45g carbohydrate (34g sugars, 2g fiber), 7g protein.

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