1 cup graham cracker crumbs (about 7 cookie sheets)
2 tablespoons granulated sugar
2 tablespoons butter, melted
2 (8-ounce) blocks Neufchâtel cheese
2 (8-ounce) blocks fat-free cream cheese
1 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons pumpkin-pie spice
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
4 large eggs
1 (15-ounce) can pumpkin
2 tablespoons brown sugar
1 tablespoon butter
1/3 cup chopped hazelnuts
How to Make It
Preheat oven to 325°.
To prepare crust, combine first 3 ingredients in a medium bowl, and toss with a fork. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Set aside.
To prepare filling, beat cheeses with a mixer at high speed until smooth. Add 1 cup granulated sugar and next 6 ingredients (through cardamom), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour mixture into prepared pan.
Bake at 325° for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
To prepare topping, combine brown sugar and butter in a small skillet over medium heat; cook 3 minutes or until mixture melts, stirring occasionally. Add nuts, stirring to coat; cool to room temperature. Crumble and sprinkle over cake.