Layered Frozen Pumpkin Cheesecake Dessert Recipe
Freezy Pumpkin Cheesecake Dessert
1/8 of recipe: 140 calories, 7g total fat (3g sat. fat), 145mg sodium, 17.5g carbs, 2.5g fiber, 10g sugars, 3g protein
Click for WW Points® value*
Prep:
15 minutes
Cook:
5 minutes or less
Freeze: 4 hours
Ingredients:
1/4 cup devil’s food cake or chocolate cake mix
1 cup + 2 tbsp. canned pure pumpkin, divided
1/2 cup whipped cream cheese
1/2 cup fat-free plain Greek yogurt
3 packets natural no-calorie sweetener
1 tsp. vanilla extract
1 1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/8 tsp. salt
1 1/2 cups light whipped topping (thawed from frozen)
1 oz. (about 3 tbsp.) chopped pecans, divided
1/4 cup light chocolate syrup, divided
Directions:
Spray a microwave-safe mug with nonstick spray. Add cake mix, 2 tbsp. pumpkin, and 1 tbsp. water. Mix thoroughly.
Microwave for 1 minute, or until set. Carefully remove cake from the mug. Once cool enough to handle, crumble into pieces.
Line a 9” X 5” loaf pan with parchment or wax paper, making sure to line the bottom and sides. (Check out this video for a great method!)
In a large bowl, combine remaining 1 cup pumpkin with cream cheese, yogurt, sweetener, vanilla extract, cinnamon, pumpkin pie spice, and salt. Mix thoroughly until smooth. Add thawed whipped topping, and mix until uniform.
Spoon half of the pumpkin mixture into the loaf pan, and smooth out the surface. Top with the cake crumbles, about 2 tbsp. of the pecans, and 3 tbsp. chocolate sauce. Spoon remaining pumpkin mixture into the pan, and smooth out the top. Top with remaining pecans (about 1 tbsp.) and 1 tbsp. chocolate sauce.
Lightly cover with foil. Freeze until firm, at least 4 hours.
Allow to thaw and soften for a few minutes before slicing.
MAKES 8 SERVINGS
Hungry for More Unconventional Pumpkin Treats?
Here are even more pumpkin dessert recipes in addition to today’s layered frozen cheesecake…
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Send your friends the recipe for this layered frozen pumpkin cheesecake dessert!
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