2 minutes ago
Healthy christmas pumpkin cheese cake :) enjoy the festive season whilst still being healthy!!! ingredients:
¾ cup finely crushed crackers
3 tablespoons canola oil
2 tablespoons coconut sugar
1 (.25 ounce) envelope unflavored gelatin
½ (8 ounce) container light cream cheese
1 (15 ounce) can pumpkin
2 tablespoons cocnut sugar
1 teaspoon ground cinnamon
frozen light whipped dessert topping, thawed (optional)
ground cinnamon, chopped toasted pecans, and/or pomegranate seeds
time 30 mins
1. preheat oven to 350°f. in a small bowl, combine crushed crackers, canola oil, and 2 tablespoons 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.
2. to prepare cheesecake: 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. - 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. - 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.