Ingredients
24 oz FF cream cheese (3 PKGS)
1 tsp vanilla extract
3/4 C Egg Beaters
1 C canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 C sugar
1 LF Graham Cracker pie crust
Beat cream cheese, sugar and vanilla until smooth, Add eggs, pumpkin and spices beat until combined.
Pour into crust
Place cheesecake/pan in a large rectangular baking pan with 2 inches of hot water..
Bake in 350 degree oven for 1 hour or until center is almost set.
Remove cheesecake from oven and water-filled pan, cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
Refrigerate until completely cooled (center will fall).
Remove sides of pan just before serving.
Garnish with FF COOL WHIP, If desired, adjust Units for Cool Whip..
