NO BAKE PUMPKIN CHEESECAKE
Serves: 14Yield:
1
pie Units: US | Metric
Crust
1 cup pecans finely crushed
1/4 cup melted butter
2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar
Pie
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1.5 (8 ounce) containers cream cheese
1 (15 ounce) can pumpkin
2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar
1 teaspoon ground cinnamon ( I use pumpkin pie spice)
3/4 of an 8-ounce container frozen light whipped dessert topping, thawed(I prefer to use real whipping cream)
whipping cream
ground cinnamon, chopped pecans,
Directions:
1
To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed pecans and melted butter 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.
2
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.
3
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 whipping cream. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
4
Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan.Place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped cream. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
5
Tip
6
*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.
7.3 carbs serving *www.cooks.com*
Serves: 14Yield:
1
pie Units: US | Metric
Crust
1 cup pecans finely crushed
1/4 cup melted butter
2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar
Pie
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1.5 (8 ounce) containers cream cheese
1 (15 ounce) can pumpkin
2 tablespoons Splenda sugar substitute, equivalent to 2 tablespoons sugar
1 teaspoon ground cinnamon ( I use pumpkin pie spice)
3/4 of an 8-ounce container frozen light whipped dessert topping, thawed(I prefer to use real whipping cream)
whipping cream
ground cinnamon, chopped pecans,
Directions:
1
To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed pecans and melted butter 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.
2
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.
3
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 whipping cream. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
4
Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan.Place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped cream. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
5
Tip
6
*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.
7.3 carbs serving *www.cooks.com*
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