Creamy pumpkin cheesecake with just the right amount of spice
1/4 cup cold water
1 envelope (.25 oz each) unflavored gelatin
1 pkg (8 oz each) Neufchatel reduced-fat cream cheese, softened
1 cup canned solid-pack pumpkin
3 pudding cups (3.25 oz each) Snack Pack® Vanilla Pudding
1/2 cup granulated sugar
1/2 teaspoon pumpkin pie spice
1 reduced fat graham cracker pie crust
Reddi-wip® Fat Free Dairy Whipped Topping
How to Make It
Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside. Blend Neufchatel cheese, pumpkin, pudding, sugar and pumpkin pie spice in large bowl with electric mixer on medium until smooth. Add gelatin mixture; beat on low until combined. Pour into crust. Cover and refrigerate 2 hours or until firm. Top each slice with a serving of Reddi-wip just before serving.
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