- 1 (8 ounce) package low-fat cream cheese
- 1/3 cup white sugar
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 1 (15 ounce) can pumpkin puree, divided
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy whipping cream
- 1 (9 inch) prepared graham cracker crust
- Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
- 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.
- 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.
- Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
- Chill in the refrigerator until set, 3 to 4 hours.
05/17/2018
recipepes.com
Pumpkin Pie No-Bake Cheesecake, recipe
PT15M
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5
455 calories
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