1cup (8 oz. or 227 g) low-fat cream cheese, room temperature
1/4cup(40 g) brown sugarunpacked
1 1/2cups (4 oz. or 114 g) light whipped topping
Graham Cracker Crust
Line an 8x8-inch baking dish with parchment paper. Grease with nonstick cooking spray and set aside.
Place broken graham crackers. brown sugar and cinnamon into the Vitamix container and secure lid. Turn machine on and slowly increase to medium speed. Blend for 30 seconds, or until graham crackers are finely crushed.
With the blender running, remove lid plug and pour in melted butter. Resecure lid plug and blend for 15 more seconds, or until mixture forms wet sand. Reduce speed to variable 1 and turn blender off.
Transfer graham cracker mixture to prepared pan. Pack the mixture firmly and evenly into the bottom of the pan. Freeze graham cracker crust for 1 hour.
Pumpkin Cheesecake Filling
Place cream cheese, pumpkin, brown sugar, cinnamon, ginger, nutmeg and vanilla into the Vitamix container and secure lid. Turn machine on and slowly increase to medium speed. Blend for 30 seconds, or until mixture is well combined. Reduce speed to variable 1 and turn blender off.
Using a rubber spatula, fold whipped topping into the mixture. Transfer pumpkin cheesecake filling onto prepared graham cracker crust and spread evenly. Gently tap baking pan on the counter to remove any air bubbles.
Chill for three hours, or until filling is firm. Cut and serve cold. Store in the refrigerator for up to 5 days.
If at any time the ingredients are not combining, simply turn blender off and use a rubber spatula to move ingredients toward the bottom of the blender. Reattach lid and proceed blending.