This reduced-fat cheesecake has only the suggestion of a crust, but we promise your guests won't miss it.
Place crackers, pecans, and sugar substitute into a food processor. Pulse until ground. Sprinkle over the bottom of a greased 9-inch deep dish pie plate or a springform pan.
In a bowl, combine cream cheese and brown sugar substitute. Beat with a mixer until smooth. Add eggs and egg whites one at a time, beating until mixture is fluffy.
Add vanilla, pumpkin, flour, and spice. Beat on medium-high speed until everything is blended and smooth.
Carefully pour cream cheese mixture over crumbs in pan. Bake at 325ºF for 1 hour 45 minutes or until firm. Cool pie, then refrigerate. Serve chilled.
Creamy, satisfying desserts can be made with skim ricotta cheese, farmer cheese, and yogurt cheese (made from plain yogurt that's been allowed to drain in a sieve), as well as reduced-fat cream cheese. Just remember that these substitutions have more moisture than regular cream cheese, and adjust your recipe accordingly.