Pumpkin Fluff Cheesecake
by Kristinanndavidson in Cooking > Dessert
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Pumpkin Fluff Cheesecake
So this recipe came about totally by accident, and I have to give myself a little pat on the back for it. I made my now famous Pumpkin Fluff Dip (Recipe Here) and two things happened. 1. I had a bunch leftover, and 2. I had a craving for cheesecake. Viola, the light bulb went off and Pumpkin Fluff Cheesecake was born. This is a very good cheesecake, and you don’t have to feel as guilty about it because it’s only half the fat as a whole piece of cheesecake but just as tasty. So in my mind that means you can have two pieces. Makes sense, Right? Right. Good, let’s get started.
Here is what you will need:
I made my own Graham Cracker crust because I had all the ingredients on hand, and I didn’t have a premade one, but feel free to use a store bought one if that is available to you.
For the Crust:
1 1/2 Cups Graham crackers, ground
1/4 Cup Butter. (I use I can’t Believe it’s not Butter, light)
2 T. Honey
1/4 C Brown Sugar, packed
For the Cheesecake:
4 oz. Reduced fat Cream Cheese
4 oz. Regular Cream Cheese
1/3 Can Sweetened Condensed Milk
2 Eggs
1/2 teaspoon Vanilla Extract
Ok, so let’s get started with the crust. It’s really easy, first, grind up the graham crackers.
Then add in softened butter, and honey (to keep it together when you slice it.)
Spray the bottom of a cup with non stick spray and press the crust really well into the bottom of your pie plate.
Chill it for 1 hour. so while that’s chilling, we can make the filling.
This is also, really easy. Preheat your oven to 350 degrees.
Then just basically mix everything together. I used half low-fat cream cheese and half regular just to try to cut a little of the fat out and I couldn’t tell the difference in taste, but use whatever you have.
Pour the cheesecake mixture into the chilled crust and bake it for 40 minutes at 350.
Then chill it again for at least 30 minutes so the cheesecake doesn’t melt your Pumpkin Fluff.
Top it with Pumpkin Fluff Dip and Slice it up.
This is really good and looks impressive. I am so glad I stumbled upon this idea and I hope you enjoy it as much as I did!
Check out this delicious recipe and more with step-by-step instructions at www.theviewfrom8600ft.com!
Here is what you will need:
I made my own Graham Cracker crust because I had all the ingredients on hand, and I didn’t have a premade one, but feel free to use a store bought one if that is available to you.
For the Crust:
1 1/2 Cups Graham crackers, ground
1/4 Cup Butter. (I use I can’t Believe it’s not Butter, light)
2 T. Honey
1/4 C Brown Sugar, packed
For the Cheesecake:
4 oz. Reduced fat Cream Cheese
4 oz. Regular Cream Cheese
1/3 Can Sweetened Condensed Milk
2 Eggs
1/2 teaspoon Vanilla Extract
Ok, so let’s get started with the crust. It’s really easy, first, grind up the graham crackers.
Then add in softened butter, and honey (to keep it together when you slice it.)
Spray the bottom of a cup with non stick spray and press the crust really well into the bottom of your pie plate.
Chill it for 1 hour. so while that’s chilling, we can make the filling.
This is also, really easy. Preheat your oven to 350 degrees.
Then just basically mix everything together. I used half low-fat cream cheese and half regular just to try to cut a little of the fat out and I couldn’t tell the difference in taste, but use whatever you have.
Pour the cheesecake mixture into the chilled crust and bake it for 40 minutes at 350.
Then chill it again for at least 30 minutes so the cheesecake doesn’t melt your Pumpkin Fluff.
Top it with Pumpkin Fluff Dip and Slice it up.
This is really good and looks impressive. I am so glad I stumbled upon this idea and I hope you enjoy it as much as I did!
Check out this delicious recipe and more with step-by-step instructions at www.theviewfrom8600ft.com!