PUMPKIN CHEESECAKE (WEIGHT WATCHERS)

Pumpkin Cheesecake (Weight Watchers) image

Provided by Hope Vaillancourt

Time 1h5m

Number Of Ingredients 17

CRUST
2 c crushed sugar-free cookies
1 pkg splenda
1 tsp ground cinnamon
5 Tbsp light butter, melted
FILLING
2 pkg (8oz) fat-free cream cheese, softened
1 c fat-free sour cream
1/2 c sugar
1 Tbsp light brown sugar
8 pkg splenda
1 tsp vanilla extract
1 can(s) (15 oz) pumpkin puree
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
4 large eggs, beaten
lite cool whip topping, for garnish

Steps:

1. Preheat oven to 350 degrees.
2. To make the crust, mix the ingredients until crumbly. Pat into a 9-inch springform pan, forming the crust along the bottom and up the sides. Set aside.
3. To make the filling, beat the cream cheese, sour cream, granulated and brown sugars, sweetener, and vanilla extract with an electric mixer until smooth. Add the pumpkin puree and the spices and blend. Add the eggs one at a time and blend again until mixed. Pour into the pan over the crust.
4. Bake for 40-45 minutes, until the center is almost set.
5. Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
6. Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
7. To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan. Garnish with a dollop of Lite Cool Whip.