If you want a delicious yet lighter dessert for Thanksgiving or the upcoming holiday season this is the perfect cheesecake to complete your meal.  This can be made a couple of days in advance or frozen for up to 6 weeks.

INGREDIENTS
Crust
1 ½ cups graham cracker crumbs
2 tbsp sugar
2 tbsp vegetable oil
2 tbsp water
¼ tsp ground cinnamon
Filling
1 lb light cream cheese cut into cubes
2 eggs
¾ cup canned pumpkin puree
½ cup low fat sour cream
2/3 cup brown sugar
½ cup granulated sugar
1 tsp ground cinnamon
¼ tsp ginger powder
3 tbsp all purpose flour
Topping
¼ cup low fat sour cream

INSTRUCTIONS
Preheat oven to 350 F. Spray a 9” springform pan with vegetable spray
1. Crust : Combine all ingredients until mixture comes together. Pat over bottom of baking dish.
2. In the bowl of a large food processor puree all ingredients for filling until smooth. Pour over top crust.
3. Topping: Place sour cream in a small plastic baggie. Snip off the end corner of the bag. Carefully draw approximately 8 straight lines through the top of the cheesecake. With a pointed knife or toothpick gently pull a line through the lines to make the pattern in the photo.
4. Bake for 40 minutes just until centre is still slightly loose. Chill before serving
NOTES
Serves 12
prep time: 20min
cook time: 40min

Nutritional Information per serving
Calories 270
Protein 3 g
Fat 11 g
Saturated Fat 4.5 g
Carbohydrates 38 g
Cholesterol 60 mg
Sodium 260 mg
Fiber 1 g
Sugar 27 g