Adapted from the cookbook "America's Most Wanted Recipes: Without the Guilt". This is a lightened up version of The Cheesecake Factory's Pumpkin Cheesecake. This is Weight Watcher friendly and is 8 WW Points Plus per slice. Serves 10.
To make the crust, mix the ingredients until crumbly. Pat into a 9-inch springform pan, forming the crust along the bottom and up the sides. Set aside.
To make the filling, beat the cream cheese, sour cream, granulated and brown sugars, sweetener, and vanilla extract with an electric mixer until smooth. Add the pumpkin puree and the spices and blend. Add the eggs one at a time and blend again until mixed. Pour into the pan over the crust.
Bake for 40-45 minutes, until the center is almost set.
Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan. Garnish with a dollop of Lite Cool Whip.