I realized I had not put anything up on my blog about Thanksgiving day desserts. This is an extremely delicious dessert for anyone that likes cheesecake. It is a pumpkin spiced dessert that definitely would compliment any Thanksgiving day menu. I love that I can have some cheesecake and not feel so guilty about it.
Healthy Pumpkin Cheesecake
Serves: 8-10
Adapted from: http://tastykitchen.com/recipes/holidays/healthy-pumpkin-cheesecake/
Ingredients:
16 ounces cream cheese - I use 8 oz of fat free cream cheese and 8 oz reduced fat cream cheese
2 cups splenda sugar substitute
1 can pure pumpkin (15oz)
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground ginger
2 large whole eggs or eggbeater substitute
2 whole Keebler Ready Made Reduced Fat Graham Cracker Crusts
1 cup fat free or sugar free cool whip, slightly thawed
1/2 tablespoon cinnamon sugar - optional
Directions:
-Preheat oven to 350 degrees.
-In a large bowl, combine the splenda and cream cheese with a mixer on low speed until mixed thoroughly.
-Add the pumpkin, vanilla, and all spices until smooth and combined thoroughly.
-Add one egg at a time, making sure to blend smoothly each time.
-Pour filling into the graham cracker pie crusts.
-Bake for 40 to 50 minutes or until a butter knife comes out clean after inserted into the center of the pie.
-Allow pies to cool completely and then spread the whipped cream over the top. Sprinkle with cinnamon sugar. Place in the refrigerator until time to serve.
*Tip:
You can use any kind of cream cheese you desire. I want the recipe to be a healthier, lighter version, so I used what is listed above.
Enjoy! :)
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