Provides 8 Decent Servings Will keep 3-5 days in Fridge…but will never last that long! Tips: *Cheesecake tastes best baked the day before. *Never over Beat- mix until ingredients are just combined or the cheesecake will crack/split *Cool in the tin on bench til room temperature then refrigerate in tin overnight. *Bake until the outside
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Ingredients : 1 Graham Cracker Crust 2/3 of a 15oz can of Libby’s Pumpkin Puree (make sure it’s not the Pumpkin Pie mix) 2 teaspoons of Pumpkin Pie spice 1 container of Philadelphia Ready to Eat Cheesecake Filling Directions : Mix the pumpkin puree, pumpkin pie spice, and cheesecake filling together. Pour into the graham
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This is a delicious, light, refreshing dessert. It’s low cal and sugar and can be made with the lite pie filling in any flavor. Note that this needs to be made the night before to soften the graham crackers. Ingredients : Low-Fat Graham Crackers 8 oz. fat free cream cheese (softened) 1 cup cold skim
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Ingredients : 3 (8-ounce) packages cream cheese, softened 1 ¼ cups firmly packed brown sugar 2 tablespoons all-purpose flour 4 eggs ⅔ cup heavy whipping cream 1 teaspoon vanilla extract Directions : Crust: 1.Preheat oven to 350°. Combine wafer crumbs and brown sugar. 2. Stir in melted butter. Press into bottom and up sides of
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