WW Pumpkin Cheesecake
Ingredients:
3 Eggs
3 C. Nonfat Plain Greek Yogurt
1 Small Box Sugar-Free Jello Cheesecake Pudding Mix
1/2 tsp Vanilla Extract
3/4 C 100% Pure Canned Pumpkin
1 tsp Pumpkin Spice
1 tsp Cinnamon
Dash Nutmeg
3 Tbsp Granulated Splenda, Stevia or Swerve
Directions:
Preheat oven to 350
Blend eggs, extract, spices, pumpkin and sugar substitute. Add yogurt and pudding mix and blend well by hand.
Grease a 9” Spring Form pan with cooking spray. Pour mixture into pan.
Bake for 30 minutes. Let cool for 15-20 minutes. Cover with plastic wrap and refrigerate.
NOTE: The longer it sits, the better the flavor.
1 SP per 1/4 pie
3 Eggs
3 C. Nonfat Plain Greek Yogurt
1 Small Box Sugar-Free Jello Cheesecake Pudding Mix
1/2 tsp Vanilla Extract
3/4 C 100% Pure Canned Pumpkin
1 tsp Pumpkin Spice
1 tsp Cinnamon
Dash Nutmeg
3 Tbsp Granulated Splenda, Stevia or Swerve
Directions:
Preheat oven to 350
Blend eggs, extract, spices, pumpkin and sugar substitute. Add yogurt and pudding mix and blend well by hand.
Grease a 9” Spring Form pan with cooking spray. Pour mixture into pan.
Bake for 30 minutes. Let cool for 15-20 minutes. Cover with plastic wrap and refrigerate.
NOTE: The longer it sits, the better the flavor.
1 SP per 1/4 pie
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