PUMPKIN CHEESECAKE WITH PECAN CRUST

PUMPKIN CHEESECAKE WITH PECAN CRUST image

Yield 1 16

Number Of Ingredients 17

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Crust:
1 1/4 cups finely crushed graham crackers
1/2 cup finely chopped pecans
2 tbsp. melted butter
Filling:
2/3 cup nonfat plain yogurt
2 (8oz) pkg light cream cheese softened
1 3/4 cups canned pumpkin
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups nonfat evaporated milk
2 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp ground ginger
1/8 tsp salt
1 tsp vanilla

Steps:

Preheat oven to 350 F To make crust: Combine graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch springform pan that has been greased lightly with butter. Place crust in freezer while preparing the filling. To make filling: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped. Cool in refrigerator at least 4 hours before serving. Garnish with whipped cream and a sprinkle of cinnamon, if desired.