No Bake Pumpkin Cheesecake ingredients 1 recipe Graham Cracker Crust (see recipe below) 1 envelope unflavored gelatin 1/4 cup water 1 1/2 8 ounce tub light cream cheese 1 15 ounce can pumpkin 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar 1 teaspoon ground cinnamon 3/4 of an 8-ounce container frozen light whipped dessert topping, thawed Frozen light whipped dessert topping, thawed (optional) Ground cinnamon, chopped pecans, and/or pomegranate seeds** (optional) Graham Cracker Crust 3/4 cup finely crushed graham crackers, 3 tablespoons canola oil 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar directions 1. 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. 2. 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 springform pan. Cover and refrigerate for 4 to 24 hours or until set. 3. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform 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 1. 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. Tip *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling. Source: recipe SHARE and TAG yourself to SAVE this recipe for later :) Follow me ---> https://facebook/cindy.mccune Love recipes? Join us ---> https://facebook/groups/CindysRecipesandAwesomeness/ Check out Skinny Fiber here so you can lose weight while eating REAL food and not overdo it! ---> yourtime4change
Posted on: Tue, 25 Nov 2014 06:41:26 +0000
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