Diabetic Living No Bake Pumpkin Cheesecake
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 14
ingredients
-
Graham Cracker Crust
- 177.44 ml graham cracker, finely crushed
- 44.37 ml canola oil
- 29.58 ml Splenda sugar substitute, equivalent to 2 tablespoons sugar
-
Pie
- 7.08 g envelope unflavored gelatin
- 59.14 ml water
- 1.5 (340.19 g) container light cream cheese
- 425.24 g can pumpkin
- 29.58 ml Splenda sugar substitute, equivalent to 2 tablespoons sugar
- 4.92 ml ground cinnamon
- 1 of an 8-ounce container frozen light whipped dessert topping, thawed
- frozen light whipped dessert topping, thawed (optional)
- ground cinnamon, chopped pecans, and (optional) or 0 pomegranate, seeds** (optional)
directions
- 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.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>