pumpkin cheesecake (weight watchers)

★★★★★ 1 Review
MissHopie87 avatar
By Hope Vaillancourt
from Las Vegas, NV

Adapted from the cookbook "America's Most Wanted Recipes: Without the Guilt". This is a lightened up version of The Cheesecake Factory's Pumpkin Cheesecake. This is Weight Watcher friendly and is 8 WW Points Plus per slice. Serves 10.

★★★★★ 1 Review
serves 10
prep time 20 Min
cook time 45 Min

Ingredients For pumpkin cheesecake (weight watchers)

  • CRUST
  • 2 c
    crushed sugar-free cookies
  • 1 pkg
    splenda
  • 1 tsp
    ground cinnamon
  • 5 Tbsp
    light butter, melted
  • FILLING
  • 2 pkg
    (8oz) fat-free cream cheese, softened
  • 1 c
    fat-free sour cream
  • 1/2 c
    sugar
  • 1 Tbsp
    light brown sugar
  • 8 pkg
    splenda
  • 1 tsp
    vanilla extract
  • 1 can
    (15 oz) pumpkin puree
  • 2 tsp
    pumpkin pie spice
  • 1/2 tsp
    ground cinnamon
  • 4 lg
    eggs, beaten
  • lite cool whip topping, for garnish

How To Make pumpkin cheesecake (weight watchers)

  • 1
    Preheat oven to 350 degrees.
  • 2
    To make the crust, mix the ingredients until crumbly. Pat into a 9-inch springform pan, forming the crust along the bottom and up the sides. Set aside.
  • 3
    To make the filling, beat the cream cheese, sour cream, granulated and brown sugars, sweetener, and vanilla extract with an electric mixer until smooth. Add the pumpkin puree and the spices and blend. Add the eggs one at a time and blend again until mixed. Pour into the pan over the crust.
  • 4
    Bake for 40-45 minutes, until the center is almost set.
  • 5
    Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
  • 6
    Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
  • 7
    To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan. Garnish with a dollop of Lite Cool Whip.

Categories & Tags for Pumpkin Cheesecake (Weight Watchers):

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