Light Pumpkin “Cheesecake” 

  
 
Hello people! Yes, it is finally Fall. I am so excited about all of the beautiful colors in the trees, the coolness in the air, and most of all…Fall treats! In light of the season, I decided to concoct a pumpkin “cheesecake” recipe that would satisfy my sweet tooth (which has been begging for everything pumpkin), but that would not be as indulgent as a pastry or a pie. I really think you’ll like this recipe! Grab a mason jar and let’s begin! 

INGREDIENTS:

-15 oz. can of Pumpkin 

-1 oz. package of Cheesecake Flavored Jell-O (Sugar Free & Fat Free)

-3.4 oz. package of Vanilla Flavored Jell-O (We will use half of it)

-2 cups cold Milk (I use reduced-fat) 

-1 tsp Mexican Vanilla Extract 

-1 tsp Caramel Syrup (Coffee Flavoring Syrup) 

-1/2 cup Lite Cool Whip

-2 tbsp Cream Cheese

-2 Stevia Packets

-1 tsp Cinnamon

-A dash of Pumpkin Pie Spice

-Graham Crackers (To make crumbs)

DIRECTIONS:

In a medium-sized bowl, whisk Cheesecake mix and milk for 2 minutes. Let set for 5. Mix in Pumpkin, along with Mexican Vanilla Extract & Caramel Syrup. Add in half of Vanilla Jell-O mix (no additional milk) and 2 Stevia packets and stir well. Add cool whip and cream cheese and mix thoroughly. Set aside. Crumble graham crackers and place crumbs at the bottom of the mason jar. Carefully add in pumpkin cheesecake mixture and top with cool whip. Enjoy!!

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