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Pumpkin Cheesecake - Light Style

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“At around 250 calories per serving, this is a cheesecake that you don't have to feel guilty about.”
READY IN:
2hrs 10mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 400.
  2. To prepare crust, place wafers in a food processor; pulse 2-3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal.
  3. Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray. Bake at 400 for 10 minutes; cool on wire rack.
  4. Reduce oven temperature to 325.
  5. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add ingredients sugar-vanilla, beating well. Add eggs, one at a time, beating well after each. Add pumpkin; beat well.
  6. Pour cheese mixture into crust, bake at 325 for 1.5 hours or until almost set. Remove from oven, run a knife around outside edge. Cool to room temp., cover and chill for at least 8 hours.

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