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Pumpkin Cheesecake




Source of Recipe


rick


Recipe Introduction


servings 14
points 4


List of Ingredients




1 recipe prepared Light Graham Cracker Crust
1-1/2 containers (12-oz) fat free cream cheese
1-1/2 containers (12-oz) 50% less fat cream cheese
2 envelopes (1/4 oz.) un-flavored gelatin
3/4 cup skim milk
1 (16 oz can) 2 cups solid pack pumpkin
3/4 cup sugar
1-1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1 1/4 teaspoons vanilla

Recipe



Prepare Graham Cracker Crust according to directions using an 8 to 9-inch pie plate. Cover and chill crust at least an hour before filling.

Pour skim milk into a small saucepan. Sprinkle gelatin over milk and allow to soften 3 to 4 minutes. Stirring frequently, cook milk over low heat, 2 to 3 minutes until gelatin has dissolved.

Blend cream cheeses together with sugar pumpkin until smooth. Add milk and spices including vanilla and blend all ingredients together until well combined.

Pour mixture into prepared crust. Refrigerate until set and chilled; approximately 4 hours or over night before serving.

Nutrition: 170 calories; 4.5 grams total fat; 1 gram saturated fat; 8 milligrams cholesterol; 39.5 grams carbohydrate; 0.5 dietary fiber; 8.7 grams protein; 250 milligrams sodium.