pumpkin cheesecake (weight watchers)

Name: Pumpkin Cheesecake (Weight Watchers)
Prep time: 20 min
Cook time: 45 min
Yield: 10
Ingredients: ## CRUST; 2 cup(s) crushed sugar-free cookies; 1 package(s) splenda; 1 teaspoon(s) ground cinnamon; 5 tablespoon(s) light butter, melted; ## FILLING; 2 package(s) (8oz) fat-free cream cheese, softened; 1 cup(s) fat-free sour cream; 1/2 cup(s) sugar; 1 tablespoon(s) light brown sugar; 8 package(s) splenda; 1 teaspoon(s) vanilla extract; 1 can(s) (15 oz) pumpkin puree; 2 teaspoon(s) pumpkin pie spice; 1/2 teaspoon(s) ground cinnamon; 4 large eggs, beaten; - lite cool whip topping, for garnish

(1 RATING)

293 Pinches 1 Photo

Hope Vaillancourt

Las Vegas, NV

Updated on Sep 1, 2012

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.

Rate

prep time 20 Min

cook time 45 Min

method ---

yield 10 serving(s)

Ingredients

CRUST
2 cups crushed sugar-free cookies
1 package splenda
1 teaspoon ground cinnamon
5 tablespoons light butter, melted
FILLING
2 packages (8oz) fat-free cream cheese, softened
1 cup fat-free sour cream
1/2 cup sugar
1 tablespoon light brown sugar
8 packages splenda
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
4 large eggs, beaten
- lite cool whip topping, for garnish

How To Make pumpkin cheesecake (weight watchers)

Step 1

Preheat oven to 350 degrees.

Step 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.
Step 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.
Step 4

Bake for 40-45 minutes, until the center is almost set.
Step 5

Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
Step 6

Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
Step 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.
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