Have an Extra Dessert : Pumpkin cheesecake dessert

September 4th holds the food holiday which may be the sweetest of all. For those with a sweet tooth or simply love dessert this is the day for you. The date September 4th has been deemed eat an extra dessert day. No one knows quite where it comes from only that many are glad that it did originate. So whether you are an ice cream type of person, someone who loves the goodness of a cake or cookie or the pie lover have a second piece on us. No guilt after all it is a holiday that others have observed.

If I could choose my favorite dessert to have seconds of it would be one like this Pumpkin cheesecake from betty crocker

Crust:

2 cups honey graham cracker crumbs

6 Tbsp butter, melted

2 tablespoons Truvia brown sugar blend or ¼ cup brown sugar

Cheesecake:

1 (8 oz) package low-fat cream cheese, softened

¾ cup powdered sugar

1 cup pumpkin puree

1 tablespoon vanilla extract

2½ tsp cinnamon

¼ tsp nutmeg

1 (8 oz) container whipped topping, thawed

Topping:

½ cup chopped roasted pecans

½ cup caramel sauce/topping

Instructions

1. Crust: In a medium bowl mix ground graham cracker crumbs, butter and sugar until crumbly. Divide between 8 containers or ramekins; about 2 heaping tablespoons into each.
2. Cheesecake: In a large bowl, mix cream cheese and powdered sugar until well blended. Add pumpkin, extract, cinnamon and nutmeg. Mix well. Fold in whipped topping.
3. Add cheesecake filling by spooning or piping into the 8 containers.
4. Serve immediately or refrigerate cheesecakes until ready to serve.
5. To serve, garnish with caramel sauce and pecans