No Bake-Pumpkin Cheesecake
Servings Per Recipe: 14
Per Serving: 150 cal., 8 g total fat (4 g sat. fat), 11 mg chol., 144 mg sodium, 14 g carb. (1 g fiber), 5 g pro.
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)
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 springform 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 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.
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
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.