Every Thanksgiving meal needs a few great desserts! This recipe for Skinny Pumpkin Cheesecake is one of our favorites.  It is really easy to make as it doesn’t require any bake time and you can whip this up the night before and let it refrigerate overnight or make it the morning of and let the cheesecake refrigerate for a few hours.  We used a low-fat store bought crust for convenience but feel free to make your own crust. The pumpkin combined with the cream cheese makes a delicious cheesecake filling that anyone who likes pumpkin and cheesecake will enjoy!

pumpkin-cheesecake

Recipe: Skinny Pumpkin Cheesecake

Ingredients

  • 8 oz container reduced-fat cream cheese, room temperature
  • 8 oz container Cool Whip® Free
  • 1 cup reduced-fat sour cream
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • 1 cup Stevia (or your favorite sweetener)
  • 15 oz can LIBBY'S® 100% Pure Pumpkin
  • 3 tsp pumpkin pie spice
  • 1 low-fat graham cracker crust
  • Optional*:
  • crumbled pecans
  • Cool Whip® Free topping
  • crumbled, low-fat graham crackers

Instructions

  1. Combine cream cheese, Cool Whip®, sour cream, lemon juice, vanilla extract and Stevia. Stir until blended.
  2. Add pumpkin and pumpkin pie spice. Mix well until blended.
  3. Spoon mixture evenly into graham cracker crust. Top with (optional) crushed graham crackers, crumbled pecans, or Cool Whip® Free.
  4. Chill in the fridge for a few hours and serve.
http://www.skinnymom.com/2011/11/15/skinny-pumpkin-cheesecake/