Pumkin Pie Cheesecake =)

[Guest guest]

Morning all,

I found a nice pumpkin pie cheesecake that might

be nice. I will substitute the graham cracker crust with

p's gluten free graham crakers (I can get them in my

health food store, they are very good).

Here's the recipe:

Crust

1 and 1/4 cup finely crushed graham crackers

1/2 cups finely chopped pecans

2 Tbsp. melted butter

Filling

2/3 cup nonfat plain yogurt

2 (8oz.) packages of light cream cheese, softened

1and 3/4 cups canned pumkin

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1 1/2 cups nonfat evaporated milk

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1 tsp. ground ginger

1/8 tsp. salt

1 tsp. vanilla

preheat oven 350

Make crust: combine graham cracker crumbs,

pecans and butter in a bowl. Mix well and firmly

press mixture into the bottom of a 9 " springform

pan that has been sprayed with nonstick cooking spray.

Place crust in freezer while preparing the filling.

To make filling: In a medium bowl, beat yogurt and cream cheese until

creamy.In a separate bowl, combine remaining filling ingredients

and beat until creammy. Stir into cream cheees mixture and

beat until well mixed and creamy.

Pour filling into crust and bake for 2 hours, or until middle slightly

jiggles when tapped. Cool in refrigerator at least 4 hours before

serving. Garnish with whipped topping and a sprinkle of cinnamon.

Makes 16 servings.

Recipe from Cooking Healthy Magazine.

I'm going to try to make this soon...sounds yummy =)

Thanks for all the wonderful information shared in the

group...it sure makes life a little easier.

Take care,