Pumpkin Spice No-Bake Cheesecake
No need to use an oven for this simple cheesecake. Just give yourself enough time for it to chill in the fridge for a few hours, and then it will be ready for you to enjoy its sweetness.
Makes
Serving size
Ingredients
8 ounces full fat cream cheese, softened
½ cup canned 100% pure pumpkin, drained, and pureed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
¼ cup brown sugar, unpacked
4 ounces Cool Whip™ or Truwhip™, thawed
9-inch graham cracker crust
Instructions
- In a large bowl, combine cream cheese, pumpkin, vanilla, cinnamon, pie spice, and brown sugar.
- Beat on medium-high speed for 2 to 4 minutes, or until smooth.
- Fold in the whipped topping until completely mixed in so no white flecks remain.
- Spoon mixture into pie crust and chill for a few hours in the refrigerator, until firm.
- Garnish with whip, if desired. Cut into 8 slices.
Cooking Tip
Make your own pumpkin pie spice blend to avoid phosphorus additives and trans-fat. Use the following: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, 1 teaspoon ground gloves, 1 teaspoon ground allspice and a pinch of ground black pepper.
Recipe contributed by Satellite Healthcare
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