Thin Pumpkin Cheesecake will astound you… you'd never surmise this sweet and rich pumpkin cheesecake is light! With all your preferred flavors and less calories, this formula will turn into a moment family top choice.
No-prepare cheesecake is basically that, cheesecake that doesn't require any heating time. The no-heat cheesecakes contains no eggs, and ordinarily has a larger part of cream cheddar and sugar.
Join graham saltine morsels, 2 tablespoons darker sugar and the softened margarine in a little bowl. Blend until brittle. Press down into a 8"x8" skillet and stop for 10 minutes.
Blend cream cheddar until smooth utilizing an electric blender. Include staying darker sugar, vanilla and pumpkin pie zest, and blend once more. Mix in pumpkin and whipped beating until all around joined.
- 1 block (8 oz.) Greek Yogurt Cream Cheese
- 3/8 cup Brown sugar 1/2 cup plus 2 Tbsp
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 3/4 cup pumpkin puree
- 1 tub (8 oz.) Light Whipped Topping
- 1/2 cup graham cracker crumbs
- 2 tablespoons butter melted
Instructions
- Combine graham cracker crumbs, 2 tablespoons brown sugar and the melted butter in a small bowl. Mix until crumbly. Press down into an 8”x8” pan and freeze for 10 minutes.
- Mix cream cheese until smooth using an electric mixer. Add in remaining brown sugar, vanilla and pumpkin pie spice, and mix again. Stir in pumpkin and whipped topping until well combined.
- Remove pan from freezer and layer pumpkin cheesecake on top of graham cracker crust, spreading mixture out and pressing down gently until even.
- Refrigerate at least 4 hours until set. Sprinkle with ground cinnamon and cut into squares to serve.
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