Pumpkin Pie Cheesecake
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
- 6 Honey Graham Cracker Sheets- JELL-O Sugar Free Fat Free Cheesecake Instant Pudding Mix (1 oz)- 1 cup canned or fresh steamed pumpkin- 1 cup skim milk- 8 ounces Fat Free Cottage Cheese- 1/2 tub (~1 1/2 cups) Fat Free Whipped Topping (i.e. Cool Whip)- Pumpkin pie spice to taste
1.) Line a 12"x12" pan with honey graham crackers. Try to keep as many as you can whole, but as you get close to the edges of the pan you will have to break them to make them fit.
2.) In a food processor or blender add the cottage cheese and blend until smooth and creamy.
3.) Add pumpkin and blend.
4.) Slowly add in skim milk and blend until incorporated.
5.) By hand, stir in cheesecake pudding mix and pumpkin pie spice. Then slowly fold in (don't stir) cool whip.
6.) Pour cheesecake mixture over graham crackers and smooth out with a spatula. Decorate with a sprinkle of pumpkin pie spice.
7.) Place cheesecake in the refrigerator and let chill for at least 3 hours (best if over night) to let the graham crackers soften.
Serving Size: Make sixteen 2x2" pieces
2.) In a food processor or blender add the cottage cheese and blend until smooth and creamy.
3.) Add pumpkin and blend.
4.) Slowly add in skim milk and blend until incorporated.
5.) By hand, stir in cheesecake pudding mix and pumpkin pie spice. Then slowly fold in (don't stir) cool whip.
6.) Pour cheesecake mixture over graham crackers and smooth out with a spatula. Decorate with a sprinkle of pumpkin pie spice.
7.) Place cheesecake in the refrigerator and let chill for at least 3 hours (best if over night) to let the graham crackers soften.
Serving Size: Make sixteen 2x2" pieces
Nutritional Info Amount Per Serving
- Calories: 66.9
- Total Fat: 0.6 g
- Cholesterol: 1.3 mg
- Sodium: 142.5 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 0.6 g
- Protein: 3.0 g
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