Ingredients
1 cup graham cracker crumbs2 tablespoons sugar2 tablespoons reduced-fat butter, meltedFILLING:11 ounces reduced-fat cream cheese1/3 cup reduced-fat sour cream1/3 cup sugar2 teaspoons all-purpose flour1/2 teaspoon vanilla extract1 large egg, lightly beaten1/2 cup canned pumpkin1 tablespoon brown sugar
Preparation
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a 9-in. square baking dish coated with cooking spray. Bake at 325° for 7-10 minutes or until set. Cool on a wire rack.
For filling, in a large bowl, beat the cream cheese, sour cream, sugar, flour and vanilla until smooth. Add egg; beat on low just until combined. Remove 3/4 cup batter to a small bowl; stir in pumpkin and brown sugar until well blended.
Pour plain batter over crust. Spread pumpkin batter over plain batter. Bake at 325° for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Refrigerate leftovers.
