Thanksgiving

PHILADELPHIA No-Bake Pumpkin Cheesecake is for Dessert.

PHILADELPHIA No-Bake Pumpkin Cheesecake takes several minutes to prepare.

PHILADELPHIA No-Bake Pumpkin Cheesecake takes several minutes to cook.

PHILADELPHIA No-Bake Pumpkin Cheesecake makes 8 servings.

The ingredients for PHILADELPHIA No-Bake Pumpkin Cheesecake are:

Filling:
1 pkg. (8 oz.) Fat Free PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) Fat Free COOL WHIP Whipped Topping, thawed

Crust:
2 cups graham crackers, ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread, melted & mixed with 2 tbsp. water
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon

Here is how you make PHILADELPHIA No-Bake Pumpkin Cheesecake:

Mix crust ingredients and press into pie dish. BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Refrigerate.Serving Size: 8 slicesNumber of Servings: 8Recipe submitted by SparkPeople user 2DBVAN.

The nutritional information for PHILADELPHIA No-Bake Pumpkin Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.9

• Total Fat: 5.2 g
• Cholesterol: 15.0 mg
• Sodium: 379.3 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 1.7 g
• Protein: 5.8 g

The dietary needs meet for PHILADELPHIA No-Bake Pumpkin Cheesecake is Low Fat