Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake 


JoAnna created Creamy Cheesecake for her daughter in law, Angie, last month I tried Olive Garden's pumpkin cheesecake, and knew I had to replicate this recipe. I know Angie's creamy cheesecake was just the place to start, and boy was I right! This is my adaption of that recipe to make a gloriously delicious yet healthy version of Olive Garden's pumpkin cheesecake.

Serves 8

2 (8-ounce) packages Philidelphia fat-free cream cheese
1 teaspoon pumpkin pie spice
1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 teaspoon vanilla extract
1/2 cup of pureed pumpkin
1 cup Cool Whip Free
1 (6-ounce) Keebler graham cracker piecrust

 In a large bowl, stir cream cheese with a spoon until soft. Add pumpkin pie spice, dry instant pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in vanilla extract, pumpkin and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours.

HINT: Optional, crushed gingersnap cookies on top, and a dollop of cool whip. Remember to add the calories to your list if you do this. I am going to be working on a gingersnap pie crust later on for this recipe.

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CALORIES: 238
DIABETIC: 2 Starch, 1 Protein, 1 Fat

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