Light Pumpkin Cheesecake

Crust:
1 C. plus 2 Tbsp graham cracker crumbs
2 Tbsp. apple jelly

Filling:
4 (8 oz.) pkg fat-free cream cheese, softened
1 C. firmly packed brown sugar
2/3 C. sugar
5 eggs
1/4 C. Flour
2 to 3 tsp. pumpkin pie spice
2 Tbsp. brandy, if desired
1 (15-oz.) can pumpkin
1 C. frozen fat-free whipped topping, if desired
Nutmeg, if desired

1. Heat oven to 350.  Spray 9-in springform pan with nonstick cooking spray. Coat sides only with 2 Tbsp. of the graham cracker crumb.  In medium bowl, combine remaining 1 C. graham cracker crumbs and apple jelly; mix well.  Press in bottom of coated pan.

2. Bake at 350 for 8-10 minutes or until set.  Cool 5 minutes.  Refrigerate 5 minutes or until completely cooled.

3. Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy.  Gradually beat in brown sugar and sugar until smooth.  At low speed, add eggs 1 at a time, beating just until blended.

4.  Meanwhile, in small bowl, combine flour, pumpkin pie spice, brandy and pumpkin; mix well.  Gradually add to cream cheese mixture; beat until smooth.  Pour over partially baked crust.

5. Bake at 350 for 1 hour 20 minutes to 1 hour 30 minutes or until center is set.  Turn oven off, open oven door at least 4 inches.  Let cheesecake sit in oven for 30 minutes.  With sharp knife, loosen cheesecake from sites of pan.  Cool in pan on wire rack for 2 hours or until completely cooled.  Refrigerate at least 8 hours or overnight.  

6. To serve, carefully remove the sides of the pan,  Cut cheesecake into wedges.  Top each wedge with 1 Tbsp. whipped topping; lightly sprinkle with nutmeg.  Store in refrigerator.

16 servings, Calories 220, Fat 2g