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For those of us who cannot bake cheesecake but love this classic dessert!
Ingredients
- 1 (8 ounce) package low-fat cream cheese
- 1/3 cup white sugar
- 1 ½ tablespoons lemon juice
- 1 ½ teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup heavy whipping cream
- 1 (9 inch) prepared graham cracker crust
Directions
Step 1
Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
Step 2
Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
Step 3
Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
Step 4
Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
Step 5
Chill in the refrigerator until set, 3 to 4 hours.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 320 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat8g | 42% |
| Cholesterol36mg | 12% |
| Sodium389mg | 17% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber2g | 8% |
| Total Sugars22g | |
| Protein5g | |
| Vitamin C4mg | 18% |
| Calcium65mg | 5% |
| Iron2mg | 11% |
| Potassium203mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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