Pumpkin Cheesecake Squares

Ingredients:

Package graham cracker crumbs
3 Tbsp butter
16 oz fat-free cream cheese
1 cup sugar
2 cup fat-free sour cream
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves (optional)
3 eggs
1 cup canned pumpkin

Directions:

1. Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray or line bottom of pan with parchment paper.

2. Place graham cracker crumbs in a small bowl. Melt butter in microwave and pour over graham cracker crumbs. Mix with a fork until completely moistened. Add water by the tablespoon if necessary

3. Press crumbs evenly into bottom of prepared pan and place in refrigerator to let set while preparing pumpkin filling.

4. Place cream cheese in bowl and beat until smooth. Add sugar and mix until incorporated. Add in 1 cup sour cream, combine. Then add your spices ~ cinnamon, nutmeg, ginger and cloves. If you can't find ground cloves or don't want to put out the money for them, leave them out. You can't crush whole cloves (I know, I've tried) and they don't do
anything much to the flavor anyway. Mix in the spices, then add remaining sour cream and mix until just combined.

5. Beat in each egg one at a time until incorporated, then mix in pumpkin. Don't over-mix.

6. Pour pumpkin mixture into pan, spreading evenly throughout and smoothing over the top.

7. Bake until set at edges, about 30 minutes. Note: the center will be a little loose. Cool completely and refrigerate overnight before serving.

Serves 18-ish. Don't forget the whipped cream!

Thanks to J.M. Snyder!