1/2 the Fat Strudel Pumpkin Cheesecake
photo by Fat Free Queen
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
2 pies
- Serves:
- 16
ingredients
-
2
- unbaked 9-inch pie crust
-
Cheesecake filling
- 16 ounces fat free cream cheese
- 1 cup fat free sour cream
- 1⁄3 cup Egg Beaters egg substitute
- 1 cup Splenda granular
- 3 tablesppons lemon juice
- 1⁄3 cup flour
-
Pumpkin filling
- 2 cups mashed pumpkin
- 1 cup brown Splenda granular
- 2 tablespoons cinnamon
- 1⁄3 cup egg, beater
- 1 tablespoon nutmeg
- 2⁄3 cup milk
- 1 tablespoon ginger
-
Strudel Topping
- 1 cup brown Splenda granular
- 1⁄2 cup Splenda granular
- 3⁄4 cup flour
- 1 cup chopped walnuts
- 1⁄2 cup light butter
directions
- Preheat oven to 450 degrees.
- - Combine cream cheese and sour cream until creamy and add eggs.
- - once soft add lemon juice and sugar.
- cook pie crusts in oven for about 3 minutes or until crispy.
- - when pie crust is finished pour cream cheese filling into pie crust, filling half way.
- -place in oven for about five minutes.
- - Mix ingredients for pumpkin filling and pour into the pie crust on top of the cheesecake filling.
- - bake for twenty minutes.
- - while waiting for the pie to bake begin to prepare the strudel.
- - mix all the dry ingredients together then slwoly add butter. You want the mixture to be chunky crumbles.
- - After baking the pie for twenty minutes add strudel to the top of the pies, covering them completely.
- - bake for another 25 minutes or until pies are cooked through.
- check with a tooth pick.
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