Pumpkin Cheesecake (creme)

Pumpkin Cheesecake Creme:

Submitted by: izilda | Date Added: 17 Nov 2009

Ingredients:

Serves 14

12 oz light cream cheese

15 oz can pumpkin (not pie filling)

1 envelope unflavored gelatin

1/4 cup water

6 packets Equal or Splenda

1 teaspoon ground cinnamon

3/4 cup Lite Cool Whip, thawed

Cooking Instructions:

In a small saucepan stir together gelatin and water. Let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.

In a large bowl beat cream cheese with an electric mixer on medium until smooth. Add pumpkin, Splenda, cinnamon and gelatin mixture. Beat until well mixed.

Fold in the thawed dessert topping. Spread mixture into a 9" springform pan. Cover and refrigerate for 4-24 hours or until set.

Run a table knife around the cheesecake edge to loosen it from the springform pan. Cut into 14 wedges & serve!

Calories: 83

Carbs: 5 grams

Protein: 5 grams

Fat: 5 grams

Free Recipe provided by: Kimmer's Recipe Box © 2011
http://www.kimkins.com/recipes/: