No-Bake Pumpkin Cheesecake
Recipe from Diabetic Living

Pomegranate seeds are a festive garnish for this flavorful dessert.


No-Bake Pumpkin Cheesecake

by 11  people


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Ingredients
  • 1   recipe 
    Graham Cracker Crust (see recipe below)
  • 1   envelope 
    unflavored gelatin
  • 1/4  cup 
    water
  • 1 1/2 8  ounce tub 
    light cream cheese
  • 1  15  ounce can 
    pumpkin
  • 2   tablespoons 
    sugar or 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/or pomegranate seeds** (optional)
Graham Cracker Crust
  • 3/4  cup 
    finely crushed graham crackers,
  • 3   tablespoons 
    canola oil
  • 2   tablespoons 
    sugar or sugar substitute* equivalent to 2 tablespoons sugar

Directions
1.
Prepare Graham Cracker Crust; set aside. 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.
2.
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.
3.
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. Makes 14 servings.
Graham Cracker Crust
1.
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.

Tip
  • *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.

    PER SERVING WITH SUBSTITUTE: same as above, except 136 cal., 11 g carbo.
Tip
  • **Test Kitchen Tip: To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.
Nutrition information
Per Serving: cal. (kcal) 150, Fat, total (g) 8, chol. (mg) 11, sat. fat (g) 4, carb. (g) 14, fiber (g) 1, pro. (g) 5, sodium (mg) 144, Other Carb () 1, Fat () 1.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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