Pumpkin  Cheesecake 1

Ingredients

• 1 1/2 cups graham cracker crumbs or gingersnap crumbs

• 1/4 cup white sugar

• 5 tablespoons melted butter

• 16 ounces room temperature cream cheese

• 3/4 cup white sugar

• 1 teaspoon vanilla

• 3 large eggs

• 1 can pumpkin puree

• 1 teaspoon cinnamon 

• 1/4 teaspoon nutmeg

• 1/8 teaspoon cloves

• 1 cup nonfat yougurt

• 1/4 cup sugar

• 1 teaspoon vanilla

Method

Combine crumbs, sugar and melted butter and press into the bottom and part way up the sides of a spring form pan. Bake at 350°F for 10 minutes. Remove from oven and cool. Combine cream cheese, sugar and vanilla and mix until smooth. Add eggs one at a time, mixing well between each addition. Add pumpkin and spices and mix just until blended. Pour into prepared crust and bake at 350°F for 45 to 50 minutes, until center is set. Cool on a rack 15 minutes. Raise oven temperature to 475°F. Mix together yogurt , sugar and vanilla. Pour evenly over top of cheesecake and spread to the edges. Bake for 10 minutes. Cool cake completely and refrigerate at least 12 hours before serving.

Yield: 12 servings