Pumpkin Butterscotch Cheesecake (Light)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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