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    Creamy Pumpkin Cheesecake

    Source of Recipe

    Heather Woodford

    Recipe Introduction

    JoAnna created Creamy Cheesecake for her daughter in law, Angie, last month I tried Olive Garden's pumpkin cheesecake, and knew I had to replicate this recipe. I know Angie's creamy cheesecake was just the place to start, and boy was I right! This is my adaption of that recipe to make a gloriously delicious yet healthy version of Olive Garden's pumpkin cheesecake.
    Serves 8

    List of Ingredients

    • 2 (8-ounce) packages Philidelphia fat-free cream cheese
    • 1 teaspoon pumpkin pie spice
    • 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 cup water
    • 1 teaspoon vanilla extract
    • 1/2 cup of pureed pumpkin
    • 1 cup Cool Whip Free
    • 1 (6-ounce) Keebler graham cracker piecrust


    1. In a large bowl, stir cream cheese with a spoon until soft. Add pumpkin pie spice, dry instant pudding mix, dry milk powder, and 1 cup water. Mix well using a wire whisk. Blend in vanilla extract, pumpkin and Cool Whip Free. Evenly spread mixture into piecrust. Refrigerate for 2 hours.

    Final Comments

    HINT: Optional, crushed gingersnap cookies on top, and a dollop of cool whip. Remember to add the calories to your list if you do this. I am going to be working on a gingersnap pie crust later on for this recipe.


    CALORIES: 238
    DIABETIC: 2 Starch, 1 Protein, 1 Fat




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