Weight Watchers Pumpkin Pie Cheesecake

This pumpkin cheesecake is 1 Point™ per slice! It’s made with Greek yogurt, which makes it low in points and perfect for a guilt-free breakfast, snack, or dessert.

Servings: Makes 8 servings

1 Points™ per slice

HOW DO I MAKE MY PUMPKIN PIE CHEESECAKE?

1. Preheat the oven to 350 degrees.

2. Add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well in a mixing bowl.

3. Then add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.

4. After brushing a pie dish with a little non-stick cooking spray or a springform pan, pour the mixture.

5. Bake for 30 minutes.

6. Before covering it with plastic wrap, let it cool for about 15-20 minutes.

7. Before serving, let it chill overnight in the springform pan in the refrigerator.

WHAT DO I USE TO BAKE MY PUMPKIN PIE CHEESECAKE?

I always use this 9-inch Springform pan.

Click HERE to purchase a SPRINGFORM PAN from Amazon.

For sugar substitutes, I recommend Lakanto Monk Fruit Sweetener to sweeten the cheesecake.

Click HERE to purchase the LAKANTO MONK FRUIT SWEETENER from Amazon.

INGREDIENTS:

• 3 eggs or 3/4 cup liquid egg substitute
• 1 container of plain nonfat Greek yogurt (32 oz.)
• 1 small box of instant sugar-free/fat-free vanilla or cheesecake flavor pudding (1 oz.)
• 1/2 Tbsp. vanilla extract
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp granulated white sugar substitute ( I recommend Lakanto Classic Monkfruit Sweetener )
• 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.
2. Add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well in a mixing bowl.
3. Then add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.
4. After brushing a pie dish with a little non-stick cooking spray or a springform pan, pour the mixture.
5. Bake for 30 minutes.
6. Before covering it with plastic wrap, let it cool for about 15-20 minutes.
7. Before serving, let it chill overnight in the springform pan in the refrigerator.

More WW pumpkin recipes to make ASAP!

• Weight Watchers Pumpkin Chocolate Chip Baked Oatmeal
• Weight Watchers Pumpkin Pie Pancakes
• Weight Watchers Pumpkin Chocolate Chip Bars
• Weight Watchers Lightened Up Pumpkin Poke Cake

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