Ingredients:
2 packages of softened cream cheese (8 ounce per package)
1 tub Cool Whip@
1 small cup of sour cream
½ cup Splenda@
1 cup canned or prepared pumpkin
¼ teaspoon Cinnamon
¼ teaspoon Ginger
¼ teaspoon Nutmeg
1 package of graham crackers
¼ cup of melted butter
Juice of ½ lemon (NO SEEDS!)
½ teaspoon vanilla extract
Directions:
Use a mixer to beat the cream cheese, sour cream, and Cool Whip@ together, adding one ingredient at the time, keeping the beaters inside the bowl, blending on low and gradually going higher, until the mixture is fairly smooth. Add the Splenda@, cinnamon, ginger, nutmeg, lemon, vanilla and pumpkin, blending on low and gradually going higher until well blended. (This is so the ingredients do not go flying around the kitchen!) Put the crackers in a large plastic bag with the top open. Using a rolling pen to gently crush the graham crackers without rolling them out of the bag, eliminate as much air as possible; then close the bag and add the butter to finish crushing. Wash your hands and use your fingers to form the graham cracker mixture into a crust in the dish you are going to use for the Pumpkin Cheesecake. Brown the crust for 10 minutes at 350. After the crust has cooled, put in the premixed ingredients. (If you want to make the whole thing No Bake, be my guest! You don’t have to brown the crust.) Refrigerate for 4 hours or overnight. If you want, you can save some of the Cool Whip as a topping.
