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No-Bake Pumpkin Cheesecake
No-Bake Pumpkin Cheesecake
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From the EatingWell Kitchen
Pomegranate seeds are a festive garnish for this flavorful dessert.
- By: Diabetic Living Magazine
Ingredients 14 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 14 servings
Nutrition per serving may change if servings are adjusted.
- Graham Cracker Crust
- ¾ cup finely crushed graham crackers
- 3 tablespoons canola oil
- 2 tablespoons sugar (see Tips)
- Cheesecake
- 1 (.25 ounce) envelope unflavored gelatin
- ¼ cup water
- ½ (8 ounce) container light cream cheese
- 1 (15 ounce) can pumpkin
- 2 tablespoons sugar (see Tips)
- 1 teaspoon ground cinnamon
- Frozen light whipped dessert topping, thawed (optional)
- Ground cinnamon, chopped toasted pecans, and/or pomegranate seeds (optional; see Tips) (optional)
Preparation
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Prep
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Ready In
- To prepare graham cracker crust: Preheat oven to 350°F. In a small bowl, combine crushed graham crackers, canola oil, and 2 tablespoons 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.
- To prepare cheesecake: 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.
- 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 dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
- Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
- Tips: 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. PER SERVING WITH SUBSTITUTE: same as below, except 136 cal., 11 g carbo.
- To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.
- To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
- Serving size: 1 serving
- Per serving: 150 calories; 8 g fat(4 g sat); 1 g fiber; 14 g carbohydrates; 5 g protein; 4 mcg folate; 11 mg cholesterol; 7 g sugars; 5,031 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 1 mg iron; 144 mg sodium; 84 mg potassium
- Nutrition Bonus: Vitamin A (101% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 other carb, 1½ fat
