Spray a 9-inch springform pan with nonstick cooking spray. Coat only the sides with 2 tablespoons of graham cracker crumbs.
In a medium bowl, combine the apple jelly with the remaining 1 cup graham cracker crumbs; mix well. Press at the bottom of the coated pan.
Bake at 350 degrees F for about 8-10 minutes or until set. Let cool for 5 minutes. Refrigerate for 5 minutes or until completely cooled.
Meanwhile, in a large bowl beat the cream cheese at medium speed until smooth and creamy. Gradually beat in the white and brown sugar until smooth. Add the eggs, one at a time, at low speed, beating until just blended.
In a small bowl combine the flour, pumpkin pie spice and pumpkin; mix well. Gradually add to the cream cheese mixture, beating until smooth. Pour over the crust.
Bake at 350 degrees F for about 80-90 minutes or until the center is set. Turn the oven off, open oven door at least 4 inches and let cheesecake sit in the oven for about 30 minutes.
Using a sharp knife, loosen the cheesecake from the sides of the pan. Cool in the pan for 2 hours.
To serve, cut the cheesecake into wedges and top with whipped topping and nutmeg (if desired).
Calories: 212 Fat: 3 g Saturated fat: 1.1 g Carbohydrates: 35.9 g Sugar: 26.2 g Sodium: 373.7 mg Fiber: 0.4 g Protein: 11 g Cholesterol: 70.6 mg
WW Points Plus: 6 WW Old Points: 4
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