HG's Vanilla Crème Pumpkin Cheesecake

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Recipe from Hungry Girl
We're year-round pumpkin freaks, but fall is when all the "normal" people celebrate the fat orange squash. Check out this recipe. It's SO great!

Serving Size: 1 slice
Calories: 160
Fat: 3.25g
Sodium: 579mg
Carbs: 20g
Fiber: 5g
Sugars: 7g
Protein: 15g

PointsPlus® value 4*

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  • 12

Ingredients

  • For Crust
  • 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 2 tbsp. water
  • 3 tbsp. Splenda No Calorie Sweetener (granulated)
  • 1 tsp. cinnamon
  • For Filling
  • 32 oz. fat-free cream cheese, room temperature
  • 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 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 extract

Preparation

Step 1

Preheat oven to 325 degrees.

Combine all crust ingredients and mix thoroughly. Spray a 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, 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. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.

Return pie to the fridge until ready to serve. Cut pie into 12 slices.

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