HG's Vanilla Crème Pumpkin CheesecakePER SERVING (1 slice, 1/12th of cheesecake): 160 calories, 3.25g fat, 579mg sodium, 20g carbs, 5g fiber, 7g sugars, 15g protein -- POINTS® value 3* It's pumpkiny, creamy, cheesecake fun for the whole family (if you share!)...
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You'll need a springform pie pan for this recipe. You can usually find 'em cheapie-cheap at any supermarket, or click here
to order one online.
2 cups Fiber One bran cereal (original); ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread (like Smart Balance Light or Brummel & Brown); melted & mixed with 1 oz. water
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon For Filling
32 oz. fat-free cream cheese; softened
1 cup fat-free liquid egg substitute (like Egg Beaters)
1 cup canned pure pumpkin
1 cup Splenda No Calorie Sweetener, granulated
1/4 cup light brown sugar (not packed)
1 tsp. vanilla extract
1 tsp. pumpkin pie spice For Topping
3/4 cup fat-free sour cream
1/4 cup Splenda No Calorie Sweetener, granulated
1/2 tsp. vanilla extractDirections:
Preheat oven to 325 degrees.
Combine all crust ingredients and mix thoroughly. Spray a nonstick 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 (or 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. Mix all topping ingredients together, and spread topping evenly over the pie. Return pie to the fridge until ready to serve. Cut pie into 12 slices.
MAKES 12 SERVINGS