No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake – 14 servings
Graham cracker crust – recipe below
3/4 cup graham cracker crumbs
3 tablespoons canola oil
2 tablespoons sugar substitute, or sugar
1 envelope unflavored gelatin
1/4 cup water
12 oz. light cream cheese, light
1 can pumpkin (15 ounce)
2 tablespoons sugar, or sugar substitute* equivalent to 2 tablespoons sugar
1 teaspoon ground cinnamon
6 ounces Cool Whip Lite®, thawed
Frozen light whipped dessert topping, thawed (optional)
Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in spring form pan. Cover and refrigerate for 4 to 24 hours or until set.
Using a thin metal spatula or table knife, loosen the cheesecake from the side of the spring form pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Makes 14 servings.
Graham Cracker Crust – Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
Nutrition Facts Per Serving: 150 cal., 14 g carb
Cathy Bowers, RD