Diet Recipe Of No-Bake Pumpkin Cheesecake
- 3/4 cup finely crushed Graham crackers
- 3 tablespoons canola oil
- 2 tablespoons sugar
- 1 envelope unflavoured gelatin
- 1/2 cans light cream cheese
- 1 can pumpkin
- 1 tablespoon ground cinnamon
- To cook Graham cracker crust: Preheat microwave to 350u0b0F. In a bowl, add beaten Graham crackers, Canola oil and 2 tablespoons sugar, mix. Spread smoothly in the bottom of a pan; press securely onto the bottom. Bake about 5 minutes then cool on a wire rack. For making cheesecake: In a medium pan, add gelatin and the water together, keep it 5 minutes to soften. Cook and mix at low heat till gelatin dissolves. Set aside to cool lightly. In a large vessel, churn cream cheese with an electric mixer on average velocity till smooth. Add sugar, pumpkin, 1 teaspoon cinnamon and the gelatin mixture, churn until well mixed. After that pour whole mixture in container of dessert topping. Spread mixture into crust in a pan. Cover and preserve in refrigerate for 4 to 24 hours or until set. Using a thin metal hand tool or table knife, stiffen the cheesecake from the side of the pan. Or you can use the spatula to evacuate cheesecake from the bottom of a pan and place on a serving plate. Cut in the shape of wedges and serve. If desired, top with extra whipped topping. Or you can garnish with extra cinnamon and pomegranate.
graham crackers, canola oil, sugar, unflavoured gelatin, light cream cheese, pumpkin, ground cinnamon
Taken from www.epicurious.com/recipes/member/views/diet-recipe-of-no-bake-pumpkin-cheesecake-5ad08dabc5c3140bdf98db67 (may not work)