You can make this dessert a little more diet-friendly by using lower calorie cream cheese, sugar substitute (like Splenda), fat-free whipped topping, and a reduced fat graham cracker crust. The recipe doesn't specify, but you'll want to slightly thaw the whipped topping before blending into the pumpkin mixture. The result is a light tasting pumpkiny dessert that isn't overly sweet or filling.
- 1 package (8 ounce size) cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 1 container (8 ounce size) Cool Whip
- 1 prepared 9" graham cracker crust
Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.
Refrigerate three hours or until set. Garnish as desired.
2-Step Pumpkin Cheesecake
4/ 5Oleh Arbuzs Corps