0 Point Pumpkin Pie Cheescake

A low point Pumpkin Pie Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Non Fat Greek Yogurt:The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey. 

Sugar Free Pudding:The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The non fat Greek Yogurt and the sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value may vary with this substitute. 

• Eggs:These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol; you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs.
• Pure vanilla extract
• Pure canned pumpkin
• Pumpkin spice
• Cinnamon
• Sweetener: For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

Ingredients:

• 3 eggs or 3/4 liquid egg substitute 
• 1 (32 oz.) container plain nonfat Greek yogurt 
• 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
• 1/2 Tbsp pure vanilla extract
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp sugar substitute

Directions: 

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
3. Add yogurt, dry pudding mix, and cake mix, if desired.  Whisk together until well combined.
4. Pour into a lightly greased with non stick cooking spray pie dish.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
8. Store leftovers in the fridge for up to a week.

Cheesecake 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 point value will vary depending on the flavor you use.
• It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes. Chill in the refrigerator overnight in the springform pan. 
• Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.Freeze for up to a month in an airtight container.
• Toppings are extra points.
• For a more denser cheesecake you can add 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix into the batter. The point value will vary depending on your zero point foods and what brand of cake mix you use.