Diabetic Living No Bake Pumpkin Cheesecake |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 60 |
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Even though it says No Bake, you still have to bake the pie crust. Ingredients:
3/4 cup graham cracker, finely crushed |
3 tablespoons canola oil |
2 tablespoons splenda sugar substitute, equivalent to 2 tablespoons sugar |
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup water |
1.5 (8 ounce) containers light cream cheese |
1 (15 ounce) can pumpkin |
2 tablespoons splenda sugar substitute, equivalent to 2 tablespoons sugar |
1 teaspoon ground cinnamon |
3/4 of an 8-ounce container frozen light whipped dessert topping, thawed |
frozen light whipped dessert topping, thawed (optional) |
ground cinnamon, chopped pecans, and (optional) or pomegranate, seeds** (optional) |
Directions:
1. To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and 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.
2. To make pie - 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.
3. 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.
4. 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, and/or pomegranate seeds.
5. Tip
6. *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.
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