No Bake Pumpkin Cheesecake

No Bake Pumpkin Cheesecake

1 recipe Graham Cracker Crust (see recipe below)

1 envelope unflavored gelatin

1/4 cup water

1 1/2 8 ounce tub light cream cheese

1 15 ounce can pumpkin

2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

1 teaspoon ground cinnamon

3/4 of an 8-ounce container frozen light whipped dessert topping, thawed

Frozen light whipped dessert topping, thawed (optional)

Ground cinnamon, chopped pecans, and/or pomegranate seeds** (optional)

1. Prepare Graham Cracker Crust; set aside. In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
2. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
3. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds. Makes 14 servings.

Tip

• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.
  
  PER SERVING WITH SUBSTITUTE: same as above, except 136 cal., 11 g carbo.

Tip

• **Test Kitchen Tip: To remove the seeds from a pomegranate, cut the pomegranate in half through the skin. Remove the peel and break the fruit into sections. Then separate the seeds from the membrane.

Graham Cracker Crust

• 3/4 cup finely crushed graham crackers,
• 3 tablespoons canola oil
• 2 tablespoons sugar or sugar substitute* equivalent to 2 tablespoons sugar

1. Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.

Nutrition Facts Per Serving:

• Servings Per Recipe: 14
• Calories: 150
• Protein(gm): 5
• Carbohydrate(gm): 14
• Fat, total(gm): 8
• Cholesterol(mg): 11
• Saturated fat(gm): 4
• Dietary Fiber, total(gm): 1
• Sodium(mg): 144