To Make the Pie Crust: Preheat oven to 375 degrees. In a medium bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and stir, (or use your hands) to incorporate the wet and dry ingredients. Spray an 8 inch springform pan (or 8 inch pie dish) with cooking spray. Press pie crust evenly into pie dish using hands to distribute evenly. Bake for 10-15 minutes, or until golden brown. Remove from the oven and let cool to room temperature. (OR you could use a pre made graham cracker crust if you are in a pinch!)
To Make the Filling:In a medium bowl, beat the cream cheese and pumpkin together. Add in spices and sweetener and continue to mix until combined. Gently fold in whipped topping. Once crust is completely cooled, spread cheesecake mixture evenly over crust. Chill in the refrigerator at least 4 hours, or overnight to let it set.
If you used a springform pan, run a knife gently between the pan and the cheesecake, and remove outer pan just before serving. Top with additional whipped topping and pecans if desired!
|Almond Oat Crust:|
|2/3 cup||Oat flour (1 cup oats ground into a flour in a food processor)|
|1/2 cup||Almond flour (almonds ground into a flour in a food processor, or almond meal)|
|1/4 cup||Baking stevia OR 1/2 cup sugar substitute that measures like sugar|
|2 tbs||Unsweetened applesauce|
|Optional Variation:||To make a gingersnap crust, add 2 tsp ground ginger|
|Pumpkin Cheesecake Filling:|
|2 (8 oz) pkgs||1/3 less fat cream cheese, at room temperature |
|1 tsp||Pumpkin pie spice|
|1/2 cup||Baking stevia or 1 cup sweetener that measures like sugar|
|1 (8 oz) container||Tru whip (or Light Cool Whip)|
|Optional:||Pecans for topping|
 Or 2 (8 oz) pkgs greek yogurt cream cheese, I found this at Kroger.
|Servings (1 Slice per Serving)||10|
|Calories per Serving||202|
|Saturated Fat||7 g|
|WWP+: (per serving)||6|
|SmartPoints™: (per serving)||8|
|Freestyle Points: (per serving)||8|