LowCarb Country Bumpkin Cheesecake1) In small bowl, combine gelatin and water and microwave for 40 secs.
- 1 pkg. Gelatin
- 1 C. Water
- 2 8 oz. pkg. Cream cheese
- 1 t. Vanilla
- 10 pkg. sweetener (I used 3/4 C. Splenda)
- 1 sm. can Pumpkin
- 1 t. Cinnamon *
- 1/2 t. Nutmeg *
- 1/4 t. Cloves *
- 1/2 t. Ginger *
2) In a larger bowl, mix cream cheese and sweetener and vanilla till smooth.
3) Add gelatin, water, pumpkin and spices and mix until smooth and thickened.
Refrigerate.
* (all of the above spices can be substituted with 1 Tbls of Pumpkin Pie spice)
Serves about 6 (I really can't remember... LOL.. blush) <:|
Printing again!