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Pumpkin Spice Cheesecake

9 WW points, 8SP blue, green & purple/5PP per serving
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Servings: 8
Author: Drizzle

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1slice | Calories: 203kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 4.5g | Sodium: 222mg | Fiber: 0.7g | Sugar: 13g