PUMPKIN CHEESECAKE

1 1/2 Cups Low Fat Honey Graham Craacker Crumbs (12 Whole Cookies) 2 Tablespoons Splenda 2 Tablespoons Light Stick Butter, melted 1 Tablespoon Water 2 (8 OZ) Packages Fat Free Cream Cheese Softened

1 (8 OZ) Package Light Cream Cheese (Neufchatel) Softened 1 Cup Vanilla Fat Free Yogurt 1 (15 OZ) Canned Pumpkin 1 Cup Packed Dark Brown Sugar 1/2 Cup Flour 2 Eggs 2 Egg Whites 1 Teaspoon Pumkin Pie Spice

To Make the pie crust, preheat the oven to 350. Spray a 9 inch Springform pan with cooking spray. Combine the first 4 ingredients in a bowl and stir until moistened. Firmly press into the Pie pan and 2 inches up on the sides. Bake 10 minutes. Reduce the oven temp to 325. Add both cream cheeses and yogurt into a blender and process until smooth. Add the remaining ingredient and process until blended. Pour over the crust. Bake for 55-60 minutes. Turn the oven off and leave the cake in the oven for another hour. Refridgerate at least 3 hours before serving. NOTE: for a crunchy topping when preparing the crust make and extra 1/4 cup crumbs. Spray a small non stick skillet with cooking spray and heat the crumbs for about 5 minutes. Sprinkle over the top before serving.

SERVINGS 16; CALORIES 211; FAT 6 g; PROTEIN 9 g; CARBS 32 g; FIBER 2g; CHOL 42 mg; SODIUM 3192 mg; CALC 112 mg SERVING SIZE= 1/16 of Pie

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Updated 10/23/06