Pumpkin Butterscotch Cheesecake (light)

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 teaspoons butter, melted
• 1/4 cup graham cracker crumbs
• 1/4 cup oats
• 1/4 cup splenda sugar substitute
• 2 (8 ounce) packages light cream cheese
• 1 (8 ounce) package fat free cream cheese
• 3/4 cup splenda sugar substitute
• 1/4 cup sugar-free maple syrup
• 2 teaspoons maple flavoring
• 1 teaspoon oil
• 1/3 cup egg
• 1/4 cup butterscotch chips

Recipe

• 1 crust:.
• 2 heat oven to 350°f.
• 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 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 325°f.
• 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!