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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Saturday, January 19, 2013

2 Layer Pumpkin Cheesecake

I'm making up for lost Kitchen Therapy time! I couldn't get pictures to load and it really irritated me. But I have an alternative figured out so here we go!  This is a combination of 2 things I love....cream cheese and pumpkin. This is so easy to make and would 'impress' your family and friends.

2 LAYER PUMPKIN CHEESECAKE
Makes 8 Servings
1 Serving = 3 PointsPlus™


1 pkg (8 oz.) Neufchatel cream cheese
1 pkg (8 oz.) fat-free cream cheese
1/2 cup Splenda granulated
1/2 tsp vanilla
1/2 cup fat-free egg substitute
1/2 cup pumpkin puree (NOT pie filling)
1/4 tsp cinnamon
dash nutmeg
1/2 cup low fat graham cracker crumbs
fat-free whipped topping


Preheat oven to 350ยบ.

Beat cream cheeses, Splenda granulated & vanilla with a mixer until blended.


Beat in fat-free egg substitute just until blended. Remove 1 cup; set aside.


Stir in pumpkin and spices.


Spray a 9” pie plate; sprinkle bottom with the graham cracker crumbs. Top crumbs with the plain cream cheese mixture and top that with the pumpkin mixture.




Bake 40 minutes or until the center is almost set. Cool completely and then refrigerate 3 hours before serving. Top with a dollop of fat-free whipped topping or eat plain.


MY SPIN: The next time I make this I'm going to put a 1/2 tsp cinnamon and 1/4 tsp of nutmet to give it a little more 'kick'.

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(time)!
Jan
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