Easy Yummy Lower Fat Pumpkin Cheesecake

Heck of a title don't ya think? It's true. All of those descriptors are true. I made this out of one cup of fresh pumpkin and took it to Sunday dinner. Rob LOVED it and asked for a second piece, half the size of the first piece. He even said it tasted exactly like Pumpkin Pie!!!!

EASY Yummy Lower Fat Pumpkin Cheesecake

One Keebler Ready Made Graham crust (love these things)
1 and a 1/2 block Low Fat Cream Cheese (room temp)
3/4 cup sugar
1 cup pumpkin
2 eggs
1 tsp cinnamon
1/2 tsp ginger
a pinch of nutmeg
a pinch of ground cloves
1 tbs. flour
1 tsp vanilla

Preheat oven to 350 degrees F. In your mixing bowl, beat cream cheese until fluffy. Add pumpkin and eggs and sugar and mix until well combined. Add spices and mix. Add flour and vanilla and mix again. Pour mixture into prepared graham cracker crust. You will have some left over. Pour that into a ramekin so you can bake it and taste it before you serve it. Ha (: Be sure to pull the ramekin out long before the pie.

Bake your delectable EASY Yummy Lower Fat Pumpkin Cheesecake for 1 hour. Remove from oven allow it to cool. Top pie the Ready Crust Plastic top and put that sucker in the refrigerator for a few hours or until ready to serve. Sometimes overnight is best. Serve with Cool-Whip or homemade whip cream. What ever makes you happy. It should be about being HAPPY.

Happy Thanksgiving!