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Steps
1
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
2
In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
3
Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
4
Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
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No pumpkin pie spice? Substitute 3/4 teaspoon each ground cinnamon and nutmeg.
Top the cheesecake with toasted or candied pecans and a drizzle of caramel sauce.
Leave off the sour cream topping completely, or spread with 2 cups fat-free whipped topping.
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