Hg's Vanilla Creme Pumpkin Cheesecake - Ww Points = 3

  1. Preheat oven to 325 degrees.
  2. Combine all crust ingredients and mix thoroughly.
  3. Spray a springform pie pan (about 9" wide) lightly with nonstick spray -- make sure to get the sides as well as the bottom.
  4. 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.
  5. Set aside.
  6. In a large bowl, combine all filling ingredients.
  7. Using an electric mixer set to medium speed, mix until completely blended and lump-free.
  8. Pour mixture into the pan.
  9. Bake in the oven for approximately 1 hour and 20 minutes, until set.
  10. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).
  11. Once pie has chilled, carefully release and remove springform top.
  12. In a small bowl, mix all topping ingredients together until thoroughly blended.
  13. Spread topping evenly over the pie.
  14. Return pie to the fridge until ready to serve.
  15. Cut pie into 12 slices.

allbran, light butter, splenda no, cinnamon, cream cheese, liquid egg substitute, pumpkin puree, light brown sugar, vanilla, pumpkin pie spice, nonfat sour cream, vanilla

Taken from www.food.com/recipe/hgs-vanilla-creme-pumpkin-cheesecake-ww-points-3-332336 (may not work)

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