Light Pumpkin Cheesecake

Light Pumpkin Cheesecake

Fall is here!

To welcome my favorite season, I baked a light pumpkin cheesecake made with low-fat cream cheese, light sour cream and organic pumpkin puree. I used my springform pan and it turned out so good. Don’t buy store-bought graham cracker crust, it is so easy to make it at home and tastes so much better! I promise. You can pick a pumpkin at a pumpkin patch (or grocery store) and make fresh pumpkin puree at home, but for those who prefer an easier time, canned pumpkin tastes just as good. Read More ->

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