- 6 ounces of softened cream cheese
- 1/2 can (6-7 ounces) pumpkin purée
- 1 teaspoon sugar-free vanilla extract
- 1/4 c heavy cream
- 2 pumps of Sugar Free Pumpkin Cheesecake Syrup
- Whipped Cream
Whip all ingredients together with a hand mixer or stand mixer. Refrigerate for at least an hour to let flavors come together before serving!
Fan recipe by Cheryl Boyle