Pumpkin Spice Cheesecake
9 WW points, 8SP blue, green & purple/5PP per serving
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Servings: 8
Author: Drizzle
- 1 pre-made graham crust
- 1 8 oz package light cream cheese softened
- 1.5 Tbsp brown sugar
- 1 heaping cup fat free cool whip
- 3/4 cup canned pumpkin pure pumpkin
- 1 tsp vanilla
- 1.5 tsp pumpkin pie spice
- 1/2 tsp cinnamon
In a bowl using an electric mixer, beat together the cream cheese and sugar until it is light and fluffy.
Add in the fat free Cool Whip, vanilla extract, pumpkin puree, and spices, and continue beating for a few minutes to make sure everything is incorporated.
Scoop all of the filling into the pie crust, and gently spread it out so that it’s even. Let it set in the fridge for a few hours, or overnight.
Keep this pumpkin spice cheesecake stored in the fridge.
Serving: 1slice | Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 4.5g | Sodium: 222mg | Fiber: 0.7g | Sugar: 13g