Pumpkin Butterscotch Cheesecake (Light)

• Crust
• 2 teaspoons butter, melted
• 1/4 cup graham cracker crumbs
• 1/4 cup oats
• 1/4 cup Splenda sugar substitute
• Cheesecake
• 2 (8 ounce) packages light cream cheese
• 1 (8 ounce) package fat free cream cheese
• 3/4 cup Splenda sugar substitute
• 1/4 cup sugar-free maple syrup
• 2 teaspoons maple flavoring
• 1 teaspoon oil
• 1/3 cup egg white
• 1/4 cup butterscotch chips

1. Crust:
2. Heat oven to 350u0b0F.
3. Spray 8 inch springform pan with nonstick coating.
4. Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
5. Bake for 7 minutes (or until browned). Cool.
6. Cheesecake:
7. Beat cream cheeses until smooth in large bowl.
8. Add Splenda, syrup and maple flavoring and beat well.
9. Add oil and egg white and beat until smooth and creamy.
10. Stir in butterscoth chips by hand.
11. Pour mixture into prepared crust and place in oven.
12. Reduce heat to 325u0b0F.
13. Bake for 60 minutes (or until middle is just set).
14. Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
15. Refrigerate overnight, slice and enjoy!

crust, butter, graham cracker crumbs, oats, splenda sugar substitute, light cream cheese, cream cheese, splenda sugar substitute, sugar, maple, oil, egg white, butterscotch chips

Taken from www.food.com/recipe/pumpkin-butterscotch-cheesecake-light-234879 (may not work)