Pumpkin Cheese Cake With Hazelnut

Yield: 12-16 servings Ingredients Crust: 1 cup graham cracker crumbs (about 7 cookie sheets) 2 tablespoons granulated sugar 2 tablespoons butter, melted Cooking spray Filling: 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 Topping: 2 tablespoons brown sugar 1 tablespoon butter 1/3 cup chopped hazelnuts

Preparation 1. Preheat oven to 325°. 2. 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. 3. 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. 4. Bake at 325° for 1 hour and 20 minutes or until center of the cheesecake barely moves when the pan