Hg's Vanilla Creme Pumpkin Cheesecake - Ww Points = 3
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
12 slices of pie
- Serves:
- 12
ingredients
-
For the Crust
- 2 cups all-bran cereal (Fiber One Original, ground to a breadcrumb-like consistency in a blender or food processor)
- 1⁄4 cup light butter, whipped, melted (or light buttery spread like Smart Balance Light or Brummel & Brown & mixed with 2 tbsp. water)
- 3 tablespoons artificial sweetener, Splenda No Calorie Sweetener (granulated)
- 1 teaspoon cinnamon
-
For the Filling
- 32 ounces fat free cream cheese, room temperature
- 1 cup liquid egg substitute (like Egg Beaters Original)
- 1 cup pumpkin puree, canned
- 1 cup artificial sweetener, Splenda No Calorie Sweetener (granulated)
- 1⁄4 cup light brown sugar, not packed
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
-
For the Toppin
- 3⁄4 cup nonfat sour cream
- 1⁄4 cup artificial sweetener, Splenda No Calorie Sweetener (granulated)
- 1⁄2 teaspoon vanilla extract
directions
- Preheat oven to 325 degrees.
- Combine all crust ingredients and mix thoroughly. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom. Then evenly distribute crumb mixture, using your hands or a flat utensil to firmly press and form the crust along the bottom of the pan. Set aside.
- In a large bowl, combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.
- Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
- Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.
- Return pie to the fridge until ready to serve. Cut pie into 12 slices.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey