Pumpkin Butterscotch Cheesecake (Light) – a delicious recipe with Crust, butter, graham cracker crumbs, oats, Splenda sugar substitute, light cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crust:
2
Heat oven to 350u00b0F.
3
Spray 8 inch springform pan with nonstick coating.
4
Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
5
Bake for 7 minutes (or until browned). Cool.
6
Cheesecake:
7
Beat cream cheeses until smooth in large bowl.
8
Add Splenda, syrup and maple flavoring and beat well.
9
Add oil and egg white and beat until smooth and creamy.
10
Stir in butterscoth chips by hand.
11
Pour mixture into prepared crust and place in oven.
12
Reduce heat to 325u00b0F.
13
Bake for 60 minutes (or until middle is just set).
14
Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
15
Refrigerate overnight, slice and enjoy!
695
kcal
Calories
44
g
Fat
67
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: Crust, 2 teaspoons butter, melted, 1/4 cup graham cracker crumbs, 1/4 cup oats, and more.
Yes, Pumpkin Butterscotch Cheesecake (Light) 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.
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