No-bake pumpkin cheesecake
Graham cracker crust
- ¾ cup finely crushed graham crackers
- 3 tablespoons canola oil
- 2 tablespoons sugar substitute (Splenda, Equal or Sweet'N Low)
- 1 (.25 ounce) envelope unflavored gelatin
- ¼ cup water
- ½ (8 ounce) container light cream cheese
- 1 (15 ounce) can pumpkin
- 2 tablespoons sugar substitute (Splenda, Equal or Sweet “N Low)
- 1 teaspoon ground cinnamon
- Frozen light whipped dessert topping, thawed (optional)
- Ground cinnamon, chopped toasted pecans for Garnish (optional)
To prepare graham cracker crust: Preheat oven to 350°F. In a small bowl, combine crushed graham crackers, canola oil, and 2 tablespoons 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. To prepare cheesecake: 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.
Serving size: 1 serving
Per serving: 136 calories; 8 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 5 g protein; 4 mcg folate; 11 mg cholesterol; 7 g sugars; 5,031 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 1 mg iron; 144 mg sodium; 84 mg potassium
Carbohydrate servings: 1
Contributed by Kari McDonnough, CDM, Director of Dietary Services and Nutrition