Recipe At A Glance
- Non-stick cooking spray
- 4 Tbsp. unsalted butter
- 1 1/2 cups graham cracker crumbs
- 1 tsp. ground cinnamon
- 16-oz. Weight Watchers® Reduced Fat Cream Cheese Spread, cut into 1-in. pieces
- 4-oz. plain fat-free Greek yogurt
- 1/2 cup granulated sugar
- 1 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 2 count large eggs
- 1 cup canned pumpkin
- 1/4 cup brown sugar
- 1/8 tsp. ground cloves
- 1/4 tsp. ground nutmeg
Preheat ove to 350F. Spray a 9X9 pan with non-stick cooking spray. Melt butter in medium sized bowl in microwave, approximately 1 minute. Stur in graham cracker crumbs and 1/4 teaspoon of cinnamon. Press evenly into bottom of pan to make a firm crust.
In a large mixing bowl, combine cream cheese, yogurt and sugar with an electric mixer at medium speed until smooth. Add flour, vanilla and eggs. Beat until thoroughly combined.
In a medium mixing bowl, combine pumpkin, brown sugar and remaining spices. Add 3/4 cup cheesecake batter. Beat with an electric mixer at medium speed until smooth.
Pour pumpkin batter carefully into pan (so as not to break the crust), spread evenly over crust with a knife or spatula. Top with cheesecake batter, also spreading until smooth.
Insert a knife or spatula in the batter and rotate to make swirls, each 3 inches apart.
Bake 45 minutes or until a knife inserted in the center comes out clean. Remove from oven and allow to cool completely. Cover tightly with foil.
Refrigerate at least 3 hours or overnight before serving. Serve within 3 days. To serve cut cake into 16 equal bars.