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    You are in: Home / Recipes / Pumpkin Butterscotch Cheesecake (Light) Recipe
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    Pumpkin Butterscotch Cheesecake (Light)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    cjbamboo's Note:

    A creamy cheesecake with a light pumpkin flavor and butterscoth chips. Preparation time does NOT include cooling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    Cheesecake

    Directions:

    1. 1
      Crust:.
    2. 2
      Heat oven to 350°F.
    3. 3
      Spray 8 inch springform pan with nonstick coating.
    4. 4
      Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
    5. 5
      Bake for 7 minutes (or until browned). Cool.
    6. 6
      Cheesecake:.
    7. 7
      Beat cream cheeses until smooth in large bowl.
    8. 8
      Add Splenda, syrup and maple flavoring and beat well.
    9. 9
      Add oil and egg white and beat until smooth and creamy.
    10. 10
      Stir in butterscoth chips by hand.
    11. 11
      Pour mixture into prepared crust and place in oven.
    12. 12
      Reduce heat to 325°F.
    13. 13
      Bake for 60 minutes (or until middle is just set).
    14. 14
      Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
    15. 15
      Refrigerate overnight, slice and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Butterscotch Cheesecake (Light)

    Serving Size: 1 (157 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 339.2
     
    Calories from Fat 208
    61%
    Total Fat 23.1 g
    35%
    Saturated Fat 14.2 g
    71%
    Cholesterol 63.8 mg
    21%
    Sodium 566.7 mg
    23%
    Total Carbohydrate 16.3 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 6.0 g
    24%
    Protein 15.9 g
    31%

    The following items or measurements are not included:

    sugar-free maple syrup

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