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Crust
1 cup + 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
Filling
32 ounces softened fat free cream cheese
1 cup brown sugar
2/3 cup sugar
5 eggs
1/4 cup flour
2-3 teaspoons pumpkin pie spice
2 tablespoons brandy, optional
15 ounces canned solid pack pumpkin
Crust
Heat oven to 350°F. Spray 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons crumbs. Combine remaining crumbs and jelly and press onto bottom of pan. Bake 8-10 minutes till set. Cool 5 minutes. Chill 5 minutes till completely cooled.
Filling
Beat together cream cheese and sugars till smooth. Add eggs one at a time, beating just till blended. Combine flour, spice, brandy and pumpkin. Gradually add to cream cheese mixture till smooth. Pour into chilled crust. Bake 80-90 minutes till center is almost set. Turn oven off and crack oven door open. Loosen cake from pan sides. Let cheesecake sit in oven 30 minutes. Cool in pan on rack 2 hours then chill 8 hours or overnight.
Each serving: 220 calories, 11 g protein, 39 g carbohydrates, 2 g fat (1 g saturated), 1 g fiber, 75 mg cholesterol, 430 mg sodium
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