What’s one more thing? J
I’m a sucker for cheesecake and this recipe is quick, simple, and all things good.I found the original pumpkin spice recipe on pinterest and switched the crust style (to chocolate crust) and added mini chocolate chips on the top, hence the chocolate chip pumpkin spice no-bake cheesecake name. Life is just better with chocolate, amen?!
Modified from Gina's skinny recipes
To make it you will need:7oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup canned pumpkin
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar, unpacked
8 oz Cool Whip Free, thawed
9 inch Chocolate Pie Crust
Mini chocolate chips
Cooking Instructions:Whip the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar in an electric mixer for a few minutes until fluffy. Then, add in the Cool Whip and whip once again until the mixture is smooth. Spoon the mixture into the chocolate pie crust and put it in the fridge until it’s firm.
Now, lick off all the remaining mixture from your beaters and the bowl because it’s too good throw in the sink. JI’m sure modifying the recipe with the addition of chocolate took away from some of the original recipe’s health value, but when it comes to cheesecake, I say “go big or stay home.”