¾ cup graham cracker crumbs (about 5 cookie sheets)
1 tablespoon finely chopped pecans
1 teaspoon granulated sugar
1 tablespoon butter, melted
1 cup (8 ounces) one-third-less-fat cream cheese, softened
½ cup sugar
¼ cup packed light brown sugar
1 can (15 ounces) unsweetened pumpkin
2 large eggs
2 tablespoons bourbon
2 teaspoons vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
teaspoon ground allspice
½ cup frozen fat-free whipped topping, thawed
Heat oven to 350. Coat a 9-inch springform pan with cooking spray.
For the crust: Combine first 3 ingredients in a bowl. Drizzle butter over crumb mixture; stir with a fork. Firmly press into bottom and 1 inch up sides of the prepared pan. Bake 8 minutes or until lightly browned; cool on a wire rack.
For the filling: Place cream cheese, sugar and brown sugar in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and eggs; beat until combined, scraping sides of bowl as needed. Add bourbon and next 5 ingredients (through allspice); beat 1 minute or until combined. Pour cream cheese mixture into pre-baked crust. Place pan in a large roasting pan; add hot water to pan to a depth of 1 inch. Bake 35 minutes or until center barely moves when side of pan is tapped. Cool completely on a wire rack. Cover and refrigerate at least 4 hours or overnight.
Serve with whipped topping.
Serves eight (with 1 tablespoon whipped topping).
Nutrition values per serving: 252 calories, 10.5 g fat (5.5 g saturated), 33.1 g carbohydrates, 2.7 g fiber, 5.2 g protein, 77 mg cholesterol, 337 mg sodium.
"The New Way to Cook Light" (2012 Oxmoor House)