Creamy Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.8
  • Total Fat: 6.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 685.5 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 9.3 g

View full nutritional breakdown of Creamy Pumpkin Cheesecake calories by ingredient
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Introduction

JoAnna created Creamy Cheesecake for her daughter in law, Angie, last month I tried Olive Garden's pumpkin cheesecake, and knew I had to replicate this recipe. I know Angie's creamy cheesecake was just the place to start, and boy was I right! This is my adaption of that recipe to make a gloriously delicious yet healthy version of Olive Garden's pumpkin cheesecake. JoAnna created Creamy Cheesecake for her daughter in law, Angie, last month I tried Olive Garden's pumpkin cheesecake, and knew I had to replicate this recipe. I know Angie's creamy cheesecake was just the place to start, and boy was I right! This is my adaption of that recipe to make a gloriously delicious yet healthy version of Olive Garden's pumpkin cheesecake.
Number of Servings: 8

Ingredients

    2 (8-ounce) packages Philidelphia fat-free cream cheese
    1 teaspoon pumpkin pie spice
    1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
    2/3 cup Carnation Nonfat Dry Milk Powder
    1 1/2 cups water*
    1 teaspoon vanilla extract
    1/2 cup of pureed pumpkin (must be pure pumpkin, no sugar, etc added)
    1 cup Cool Whip Free
    1 (6-ounce) Keebler graham cracker piecrust

Tips

Optional, crushed gingersnap cookies on top, and a dollop of cool whip. Remember to add the calories to your list if you do this. I am going to be working on a gingersnap pie crust later on for this recipe.


Directions

In a large bowl, stir cream cheese with a spoon until soft. Add pumpkin pie spice, dry instant pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in vanilla extract, pumpkin and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours.

Serving Size: 1/8 of the cheesecake

Number of Servings: 8

Recipe submitted by SparkPeople user MAGNOLIAHONEY.

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