Pumpkin Cheesecake~REVAMPED!

Thanksgiving week continues with one of our most requested recipes..

DAIRY FREE PUMPKIN CHEESECAKE!

 

You heard it right folks, dairy free! And believe me, you won't know, they won't know, AND the fat and cholesterol and be shown the door! YES! Guilt free Cheesecake! (well kinda,  don't forget your portion control)

 

So you can thank us later, when you're licking your plate!

 

Dairy Free Pumpkin Cheesecake

Ingredients
1 c. granulated sugar
2 tubs (8 oz. each) Tofutti Better Than Cream Cheese
1 can (15 oz.) pumpkin puree
2 eggs
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
9 inch graham cracker pie crust

Directions
Preheat oven to 350 degrees

Beat cream "cheese" and sugar together. Add pumpkin, cinnamon, nutmeg, and salt. Add eggs and beat entire mixture until smooth.

Pour into 9 inch pie crust.

Bake at 350 degrees for one hour or until a knife inserted into the the center comes out clean.

Let cool and enjoy

 

TURKEY TIP: Check out another inspiring blog we are obsessed with for more ways to get your healthy on! http://www.healthierhappieru4life.blogspot.com/