DIABETIC LIVING NO BAKE PUMPKIN CHEESECAKE
Found on the Diabetic Living website. Even though it says No Bake, you still have to bake the pie crust. Posted for safe keeping.
Provided by Kerena
Categories Dessert
Time 30m
Yield 1 pie, 14 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 120.6, Fat 9, SaturatedFat 3.4, Cholesterol 18, Sodium 104.2, Carbohydrate 7.4, Fiber 0.4, Sugar 3.4, Protein 3.3
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