Butterscotch Cheesecake

Ingredients

3 eggs or 3/4 cup liquid egg substitute
3 cups nonfat plain Greek yogurt or nonfat plain yogurt (I use Fage or Chobani)
1 (1 oz.) small box Jell-o sugar free/fat free butterscotch instant pudding
1 tsp vanilla or butterscotch extract
3 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener )
Drizzle Smucker’s sugar free caramel sundae syrup, optional topping

Instructions

Preheat oven to 350 degrees.
In mixing bowl add eggs, sugar substitute and extract & mix well using a wire whisk.
Then add yogurt and dry pudding mix. Whisk well.
Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
Bake for 30 minutes. ( It may look jiggly but once it’s chilled, it will set.)
Let it cool for about 15-20 minutes. Leave the cheesecake in the pan and cover it with plastic wrap.
Let it chill for at least 12 hours, or overnight in the refrigerator.

Notes

I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
You can substitute regular instant pudding mix for the sugar free pudding mix. The servings for that is: 10 servings / 2 points per serving.
It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes.
Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.
Freeze for 1-3 months in an airtight container
I recommend a granulated sugar substitute, if the sugar substitute is not granulated it tends to give a gritty texture to the cheesecake.
The overall point value is the same per slice regardless if you use a regular or sugar free cake mix.
Toppings are extra points.

Nutrition Information:

YIELD:

Makes 8 servings – 1 Point per serving

SERVING SIZE:

1
Amount Per Serving: CALORIES: 70TOTAL FAT: 2gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 75mgSODIUM: 206mgCARBOHYDRATES: 7gFIBER: 0gSUGAR: 01gPROTEIN: 9g

Source: Thepounddropper.com