PHILADELPHIA No-Bake Pumpkin Cheesecake

Name: PHILADELPHIA No-Bake Pumpkin Cheesecake Recipe
Yield: 8
Ingredients: Filling:; 1 pkg. (8 oz.) Fat Free PHILADELPHIA Cream Cheese softened; 1 cup canned pumpkin; 1/2 cup sugar; 1/2 tsp. pumpkin pie spice; 1 tub (8 oz.) Fat Free COOL WHIP Whipped Topping thawed; Crust:; 2 cups graham crackers ground to a breadcrumb-like consistency in a blender or food processor; 1/4 cup light whipped butter or light buttery spread melted & mixed with 2 tbsp. water; 3 tbsp. Splenda No Calorie Sweetener (granulated); 1 tsp. cinnamon

Number of Servings: 8

Ingredients

Filling:1 pkg. (8 oz.) Fat Free PHILADELPHIA Cream Cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp. pumpkin pie spice 1 tub (8 oz.) Fat Free COOL WHIP Whipped Topping, thawedCrust:2 cups graham crackers, ground to a breadcrumb-like consistency in a blender or food processor 1/4 cup light whipped butter or light buttery spread, melted & mixed with 2 tbsp. water 3 tbsp. Splenda No Calorie Sweetener (granulated) 1 tsp. cinnamon

Directions

Mix crust ingredients and press into pie dish. BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Refrigerate.

Serving Size: 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user 2DBVAN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 207.9
Total Fat: 5.2 g
Cholesterol: 15.0 mg
Sodium: 379.3 mg
Total Carbs: 33.2 g
Dietary Fiber: 1.7 g
Protein: 5.8 g

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