|Vegetable cooking spray||1|
|Cinnamon graham cracker crumbs||2 Tablespoon|
|Canned pumpkin||16 Ounce (1 Can)|
|Neufchatel cheese||12 Ounce, softened|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Firmly packed dark brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Grated orange rind||1 Tablespoon|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Brandy flavoring||1 Teaspoon|
Coat bottom of a 9-inch springform pan with cooking spray.
Dust with cracker crumbs.
Combine pumpkin and next 8 ingredients in container of an electric blender or food processor,top with cover, and process until smooth.
Add eggs, one at a time, and process just until blended.
Pour barter into prepared pan, and place pan in a large shallow baking pan.
Pour hot water to depth of 1 inch into larger pan.
Bake at 350° for 50 minutes or until cheesecake is almost set.
Turn oven off, and partially open oven door; leave cake in oven 30 minutes.
Remove cake from water bath, and let cool to room temperature on a wire rack.
Cover and chill thoroughly.
Remove sides of pan before serving.