Pumpkin Spice Cheesecake

This no-bake cheesecake was very good!  In fact I am making this dessert again tomorrow for Thanksgiving with my family.  It is very easy to make and it is very good!  Now it is not as point friendly as the pumpkin pie but at less than 250 calories per slice  (about 5 WW points) it is still better than any “non-diet” cheesecake recipe :-).   And you have to be able to splurge a little bit every now and then…right?  (of course if you are really wanting to be good you could use the fat free cream cheese instead of the 1/3 less fat cream cheese!)

Ingredients:

• 8 oz 1/3 less fat Philadelphia Cream Cheese
• 1/2 cup pureed pumpkin (I used fresh but you can use canned)
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 cup brown sugar, unpacked
• 8 oz fat free cool whip topping (you can get sugar free as well if you desire)
• 9 inch reduced fat Graham Cracker Crust

Directions

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.  Cut into 8 slices and serve!