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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sugar Free Pumpkin Cheesecake Recipe

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This recipe for Sugar Free Pumpkin Cheesecake is from Zett's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 8 oz. cream cheese at room temperature
• 1 cup pure pumpkin - not the filling
• 1 cup milk
• 1 small box instant vanilla sugar free pudding
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• dash of cloves
• 1 teaspoon vanilla
• ½ carton sugar free whipped topping
Directions:
Directions:
1. Mix together the cream cheese and pumpkin with an electric mixer. When thoroughly combined add the milk. Mix in.
2. Add the pudding mix, cinnamon, ginger, cloves and vanilla. Mix together for 3 minutes.
3. Add half of the whipped topping. Fold it in with a spatula. When mixed in, add the remaining half (for a total of half of the whipped topping total). Fold it in lightly. When mixed, add it to a prepared graham cracker crust. Spread out evenly.
4. Refrigerate until ready to serve. Top with additional whipped topping.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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