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Skinny Pumpkin Cheesecake

Condiments

1 tbsp Lemon juice
1 cup Stevia

Baking & Spices

1 8 oz container Cool whip free
1 Cool whip free topping
3 tsp Pumpkin pie spice
1 tsp Vanilla extract

Nuts & Seeds

1 Pecans

Bread & Baked Goods

1 Graham cracker crust, low-fat

Snacks

1 Graham crackers, low-fat

Dairy

1 8 oz container Cream cheese, reduced-fat
1 cup Sour cream, reduced-fat

Other

15 oz Can libby's® 100% pure pumpkin
  • Judy Lovely

    Skinny Pumpkin Cheesecake 15oz can pure pumpkin, 8-oz Cool Whip 8 oz reduced-fat cream cheese 1C fat-free sour cream,1 low fat graham cracker crust,1C Splenda 1 TBSP lemon juice 3 tsp pumpkin pie spice 1 tsp vanilla extract Combine cream cheese, Cool Whip, sour cream, lemon juice, vanilla extract, and Splenda. Stir until blended.Add pumpkin and pumpkin pie spice. Mix well. Spoon mixture into graham cracker crust.Chill in the fridge for a few hours and serve.

  • Scout Taylor

    Skinny Mom, Skinny Pumpkin Cheesecake (I made this at xmas and it did not turn out well. Not sure where I messed up since I followed the recipe exactly).

  • Jessie Van Mersbergen

    Skinny Mom's Pumpkin Cheesecake (proper link) Previous Pinner: WOW this Skinny Mom, Skinny Pumpkin Cheesecake goes so fast at my parties that I have learned to make double batches! It's low calorie and low fat but tastes so delicious my family never notices that it's healthy! Repin & save for a family gathering.

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