2 cups crushed vanilla wafers
1/3 cup finely chopped pecans
3 tablespoons firmly packed brown sugar
1/3 cup Blue Bonnet®-stick, melted
2 pkgs (8 oz each) Neufchatel cheese, softened
1-1/2 cups granulated sugar
1 cup canned solid-pack pumpkin
1/2 cup reduced fat sour cream
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Reddi-wip® Original Dairy Whipped Topping
|% Daily Value|
|Total Fat||22 g||34%|
|Saturated Fat||8 g||42%|
|Dietary Fiber||1 g||4%|
|Vitamin C||1 mg||2%|
|Vitamin A||3756 iu||75%|
Preheat oven to 350°F. Mix crushed wafers, pecans, brown sugar and Blue Bonnet in medium bowl; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
Beat Neufchatel cheese and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream, cinnamon and ginger; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Place pan on baking sheet.
Bake 1 hour 30 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cheesecake; cool on wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight. Cut into 12 slices to serve. Top each slice with a serving of Reddi-wip just before serving. Store leftover cheesecake in refrigerator.
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