Ingredients

The following ingredients have 4 Servings
  • 1 8- oz block Greek Yogurt Cream Cheese
  • ½ cup Brown sugar (plus 2 Tbsp for the crust)
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¾ cup pumpkin puree
  • 1 tub (8 oz.) Light Whipped Topping
  • ½ cup graham cracker crumbs
  • 2 tablespoons butter (melted)

Instruction

  • Crust: Start by melting the butter in the microwave for 30 seconds. If you need to crush graham crackers to make the crumbs, now is the time to do that. You can do this by putting the whole crackers in a zip locked bag and using a rolling pin to create the sand like texture.
  • Next, combine the graham cracker crumbs, 2 tablespoons of brown sugar and the melted butter in a small bowl. Mix until crumbly, then press down into an 8”x8” pan and freeze for 10 minutes while you prepare the filling.
  • Filling: In a large bowl, using an electric mixer, beat the cream cheese until it is smooth. Add in remaining brown sugar, vanilla extract and pumpkin pie spice, and mix again. After that, stir in the pumpkin puree and whipped topping until well combined.
  • Assemble: Next, remove the crust from the freezer and layer the pumpkin cheesecake filling on top of graham cracker crust, spreading it out and pressing down gently until it is an even layer. Proceed to refrigerate the cheesecake for at least 4 hours until it has set. If desired, sprinkle the top with some ground cinnamon. Then cut into squares, serve and enjoy!