Skinny Pumpkin Cheesecake

Name: Skinny Pumpkin Cheesecake
Prep time: 10 min
Total time: 4 h 10 min
Ingredients: 1 block (8 oz.) Greek Yogurt Cream Cheese; 1/2 cup Brown sugar (1/2 cup plus 2 Tbsp); 2 teaspoons vanilla extract; 1 teaspoon pumpkin pie spice; 3/4 cup pumpkin puree; 1 tub (8 oz.) Light Whipped Topping; 1/2 cup graham cracker crumbs; 2 tablespoons butter (melted)

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Prep Time: 10 minutes

Total: 250 minutes

Servings: 9

Author : Jessica & Nellie

cheesecake pumpkin skinny pumpkin cheesecake

Ingredients

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1 block (8 oz.) Greek Yogurt Cream Cheese1/2 cup Brown sugar (1/2 cup plus 2 Tbsp)2 teaspoons vanilla extract1 teaspoon pumpkin pie spice3/4 cup pumpkin puree1 tub (8 oz.) Light Whipped Topping1/2 cup graham cracker crumbs2 tablespoons butter (melted)

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Instructions

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Step 1

Combine graham cracker crumbs, 2 tablespoons brown sugar and the melted butter in a small bowl. Mix until crumbly. Press down into an 8”x8” pan and freeze for 10 minutes.

Step 2

Mix cream cheese until smooth using an electric mixer. Add in remaining brown sugar, vanilla and pumpkin pie spice, and mix again. Stir in pumpkin and whipped topping until well combined.

Step 3

Remove pan from freezer and layer pumpkin cheesecake on top of graham cracker crust, spreading mixture out and pressing down gently until even.

Step 4

Refrigerate at least 4 hours until set. Sprinkle with ground cinnamon and cut into squares to serve.