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Creamy Pumpkin Cheesecake




Source of Recipe


Heather Woodford






Recipe 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.
Serves 8





List of 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 cup water
  
• 1 teaspoon vanilla extract
  
• 1/2 cup of pureed pumpkin
  
• 1 cup Cool Whip Free
  
• 1 (6-ounce) Keebler graham cracker piecrust
  






Instructions



1. 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.
   






Final Comments


HINT: 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.

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CALORIES: 238
DIABETIC: 2 Starch, 1 Protein, 1 Fat