Pumpkin Cheesecake

Prep Time: 40 minutes
Start to finish: 10 hours 30 minutes

Ingredients
Crust
1 cup plus 2 Tbps. graham cracker crumbs
3 Tbsp. apple jelly (I didn't have apple jelly, so I used 2 Tbsp. apple butter and 1 Tbsp. honey)
Filling
4 (8 oz.) packages reduced fat cream cheese
1 cup firmly packed brown sugar
1/3 cup granulated suagr
1/3 cup Splenda
5 eggs
1 (15 oz.) can of pumpkin (not pumpkin pie mix)
1/4 cup flour
3 tsp. pumpkin pie spice (if you don't have pumpkin pie spice, use 1 & 1/2 tsp cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ground cloves, and 1/2 tsp. ground ginger)
1 cup fat-free whipped topping

Directions

Heat oven to 350 F. Spray 9-inch springform pan with nonstick cooking spray. Coat sides only with 2 Tbsp. graham cracker crumbs. In a small bowl, mix remaining graham cracker crumbs with apple jelly. Press into bottom of pan.

Bake 8 minutes. Cool 5 minutes. Refrigerate 5 minutes, or until completely cool.

Meanwhile, in a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy. 

Gradually beat in sugars until smooth.

On low speed, add eggs 1 at a time, beating just until blended.

In a medium bowl, mix pumpkin, flour and pumpkin pie spice. 

Gradually add to cream cheese mixture, beating until smooth.

Pour over partially baked crust.

Bake 1 hour 20 minutes, or until center is almost set. 

Cool on a cooling rack 30 minutes. With a sharp knife, loosen cheesecake from sides of pan. Refrigerate for at least 8 hours. Loosen cheesecake with a knife again. Remove side of pan. Slice cheesecake and serve with whipped topping.

Enjoy!

Recipe adapted from eatbetteramerica.com