1/2 the Fat Strudel Pumpkin Cheesecake Recipe

Name: 1/2 the Fat Strudel Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: unbaked 9-inch pie crust; 16 ounces fat free cream cheese; 1 cup fat free sour cream; ⅓ cup Egg Beaters egg substitute; 1 cup Splenda granular; 3 tablesppons lemon juice; ⅓ cup flour; 2 cups mashed pumpkin; 1 cup brown Splenda granular; 2 tablespoons cinnamon; ⅓ cup egg, beater; 1 tablespoon nutmeg; ⅔ cup milk; 1 tablespoon ginger; 1 cup brown Splenda granular; ½ cup Splenda granular; ¾ cup flour; 1 cup chopped walnuts; ½ cup light butter

Servings: persons

unbaked 9-inch pie crust
16 ounces fat free cream cheese
1 cup fat free sour cream
⅓ cup Egg Beaters egg substitute
1 cup Splenda granular
3 tablesppons lemon juice
⅓ cup flour
2 cups mashed pumpkin
1 cup brown Splenda granular
2 tablespoons cinnamon
⅓ cup egg, beater
1 tablespoon nutmeg
⅔ cup milk
1 tablespoon ginger
1 cup brown Splenda granular
½ cup Splenda granular
¾ cup flour
1 cup chopped walnuts
½ cup light butter

1
Preheat oven to 450 degrees.
2
- Combine cream cheese and sour cream until creamy and add eggs.
3
- once soft add lemon juice and sugar.
4
cook pie crusts in oven for about 3 minutes or until crispy.
5
- when pie crust is finished pour cream cheese filling into pie crust, filling half way.
6
-place in oven for about five minutes.
7
- Mix ingredients for pumpkin filling and pour into the pie crust on top of the cheesecake filling.
8
- bake for twenty minutes.
9
- while waiting for the pie to bake begin to prepare the strudel.
10
- mix all the dry ingredients together then slwoly add butter.
11
You want the mixture to be chunky crumbles.
12
- After baking the pie for twenty minutes add strudel to the top of the pies, covering them completely.
13
- bake for another 25 minutes or until pies are cooked through.
14
check with a tooth pick.

1142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: unbaked 9-inch pie crust, 16 ounces fat free cream cheese, 1 cup fat free sour cream, ⅓ cup Egg Beaters egg substitute, and more.

Yes, 1/2 the Fat Strudel Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

1/2 the Fat Strudel Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions