832 calories, 66 grams of fat, 66 grams carbs, 11 grams if made with full fat products
Ingredients:
1 cup graham cracker crumbs
8 oz. cream cheese (I used fat free)
1/3 cup brown sugar
1 teaspoon vanilla extract
15 ounces pumpkin puree (1 can)
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pecans or other nut for topping
Light whipped topping
1 cup graham cracker crumbs
8 oz. cream cheese (I used fat free)
1/3 cup brown sugar
1 teaspoon vanilla extract
15 ounces pumpkin puree (1 can)
2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
Pecans or other nut for topping
Light whipped topping
Method:
In a food processor mix the cream cheese, sugar, and vanilla until smooth. Add and process until smooth the pumpkin puree, cinnamon, nutmeg and ginger.
Place half of the graham cracker crumbs into four glass dishes or bowls. Top with layers of the cheesecake mixture, whipped topping and more graham cracker crumbs ending with whipped topping. Top with a few pecans.
Refrigerate for 1 hour or until firm.
