No-Bake Pumpkin Cheesecake

Between reading the Hunger Games series and Pinterest I often lose track of what's real life.

I am not thoroughly convinced that this is a bad thing as my fake life on Pinterest is far more exciting and interesting than the real thing. My Pinterest closet and Pinterest dream home and Pinterest Recipe box are all 100 times more fabulous than what's real.

Mind you, I have very little free time...but it seems to go to reading about Katniss kicking major ass or planning my make-believe life that I will never be rich or patient enough to achieve.

Now that I am reading this in black and white I think it may in fact be sad.

Yeah, it's kinda sad.

Before I go any further...has anyone seen these?!

No joke, when I caught sight of these at the grocery store I immediately yelped and did some kind of victory jig. Then I remembered I was in public and tried to collect myself but I feel the damage was done. Yep, I'm a crazy person.

Put sprinkles in ANYthing and I am immediately transformed into a 5-year-old version of myself. Seriously, put sprinkles on my baked potato and watch me giggle like a school girl.

A very special one.

These.Are.Awesome.

They have a slight funfetti taste and funfetti is my most favorite. And yes, I am aware that it is really vanilla cake with sprinkles thrown in but I swear to you it tastes better! Somehow it does!

Get them before they're gone!

Moving right along...

I don't know about anyone else but I enjoy pumpkin all year round. This year I was smart and stocked up on the canned pumpkin so I can enjoy it whenever I please.

This cheesecake is great if you don't have the time, or patience for that matter, to bake one. It doesn't have that rich creamy bite you get from a traditional cheesecake but it is a creamy and lighter alternative.

I recommend this.

Most def.

No-Bake Pumpkin Cheesecake
From Skinnytaste.com

Ingredients:

7 oz Neufchatel Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
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 reduced fat Graham Cracker Crust

Directions:

In a large bowl using an electric mixer, whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.