Pumpkin Pie Cheesecake

With Thanksgiving right around the corner, I thought I would look for something different that 'we' can serve for dessert. This is it! I'm telling you!!! This tastes like pumpkin pie only on a cheesecake-y level and with no crust! And how simple -- everything gets dumped in the mixing bowl at once. Anything pumpkin is good in my book!

PUMPKIN PIE CHEESECAKE

Makes 8 Servings

1 Serving = 3 PointsPlus™

1 (15 oz) can of pumpkin (NOT pumpkin pie filling)

1 (8 oz) package Neufchatel cream cheese
1/4 tsp vanilla
3/4 cup fat-free egg substitute
3/4 cup Splenda granulated
1/2 cup original Bisquick mix
1 1/2 tsp pumpkin pie spice

Preheat oven to 350º. Spray a 9” glass pie plate; set aside.

Don't forget to spray it in your dishwasher so you don't have to clean up any over-spray!

Place all ingredients in a large bowl. Mix using an electric mixer until well combined and smooth.

Pour into pie plate.

Bake 45 minutes or until just puffed and center is dry (do NOT overbake).

Cool completely, @1 hour. Refrigerate at least 3 hours until chilled.

This can be served 'as is' or with a dollop of fat-free whipped topping.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life!
Jan