Title: Three Step Pumpkin Cheesecake (Low Fat)
Categories: Dessert Diet
Yield: 10 Servings

24	oz	Fat free cream cheese softened
3/4	c	Sugar
3/4	c	Canned pumpkin
1	ts	Vanilla
3/4	ts	Ground cinnamon
	ds	Ground cloves
	ds	Ground nutmeg
3	lg	Eggs
1/3	c	Graham cracker crumbs
GARNISH - OPTIONAL
		Cool Ship Lite Topping
		Cinnamon

Mix cream cheese and sugar with electric mixer on medium speed until well blended. Blend in canned pumpkin, vanilla, cinnamon, cloves and nutmeg. Add eggs; mist JUST until blended. DO NOT OVERBEAT AFTER ADDING EGGS. Spray 9 inch pie pan with nonstick cooking spray; sprinkle bottom if pan with crumbs.

Pour cream cheese mixture into prepared pie pan.

Preheat oven to 325 degrees. Bake for 45 minutes OR until center is almost set.

Cool. Then refrigerate three hours or overnight. Dust with ground cinnamon before serving if desired.

Garnish with COOL WHIP LITE whipped Topping if desired.

Per Serv: 180 cal; Fat 3 gm; Chol 70 mg

Philadelphia Free Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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