Every Thanksgiving meal needs a few great desserts! This recipe for Skinny Pumpkin Cheesecake is one of my 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. I 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!
Skinny Mom Fact: The average American eats around 4,000 calories on Thanksgiving day!
Prep time: 10 minutes
Cook time: 2 hours
Yield: 10 servings
Serving size: 1/10 of pie
Ingredients
- One 15-ounce can pure pumpkin, not pie filling
- One 8-ounce container Cool Whip Free
- One 8-ounce container reduced-fat cream cheese (room temperature)
- 1-cup fat-free sour cream
- 1 low fat graham cracker crust
- 1 cup Splenda no calorie sweetener (granulated)
- 1 tablespoon lemon juice
- 3 teaspoons pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Combine cream cheese, Cool Whip, sour cream, lemon juice, vanilla extract, and Splenda. Stir until blended.
- Add pumpkin and pumpkin pie spice. Mix well until blended.
- Spoon mixture evenly into graham cracker crust. Top with crushed graham crackers, nuts, or whip cream (optional).
- Chill in the fridge for a few hours and serve.
Nutrition Info and Tips
Calories: 133
Fat: 3g
