‘Tis the season for pumpkin spice — and this cheesecake from Skinnytaste received’t disappoint. It’s gentle but satisfying, and it’s straightforward to make (particularly should you use pre-made crust). Prepared in lower than 15 minutes, this creamy fall deal with has lower than 200 energy and solely 13 grams of sugar.
Eight-ounces (236 ml) reduced-fat cream cheese
1/2 cup (120 ml) pureed pumpkin (canned is ok)
1 teaspoon (2.5 ml) vanilla
1 teaspoon (2.5 ml) cinnamon
1 teaspoon (2.5 ml) pumpkin pie spice
1/Four cup (60 ml) brown sugar, unpacked
Four-ounces (120 ml) frozen whipped topping, thawed
9-inch reduced-fat graham cracker crust (or do-it-yourself recipe)
In a big bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar till fluffy. (A hand mixer or spatula each work tremendous.)
Add frozen whipped topping and whip till easy.
Spoon combination into pie crust and chill for a number of hours till agency.
Serves: 10 | Serving Dimension: 1 slice
Per serving: Energy: 187; Complete Fats: 10g; Saturated Fats: 3g; Monounsaturated Fats: 1g; Ldl cholesterol: 5.5mg; Sodium: 178mg; Carbohydrate: 21g; Dietary Fiber: 1.5g; Sugar: 13g; Protein: 2.5g
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