1/2 The Fat Strudel Pumpkin Cheesecake

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• unbaked 9-inch pie crust
• 16 ounces fat free cream cheese
• 1 cup fat free sour cream
• 1/3 cup egg beaters egg substitute
• 1 cup splenda granular
• 3 tablesppons lemon juice
• 1/3 cup flour
• 2 cups mashed pumpkin
• 1 cup brown splenda granular
• 2 tablespoons cinnamon
• 1/3 cup egg, beater
• 1 tablespoon nutmeg
• 2/3 cup milk
• 1 tablespoon ginger
• 1 cup brown splenda granular
• 1/2 cup splenda granular
• 3/4 cup flour
• 1 cup chopped walnuts
• 1/2 cup light butter

Recipe

• 1 preheat oven to 450 degrees.
• 2 - combine cream cheese and sour cream until creamy and add eggs.
• 3 - once soft add lemon juice and sugar.
• 4 cook pie crusts in oven for about 3 minutes or until crispy.
• 5 - when pie crust is finished pour cream cheese filling into pie crust, filling half way.
• 6 -place in oven for about five minutes.
• 7 - mix ingredients for pumpkin filling and pour into the pie crust on top of the cheesecake filling.
• 8 - bake for twenty minutes.
• 9 - while waiting for the pie to bake begin to prepare the strudel.
• 10 - mix all the dry ingredients together then slwoly add butter. you want the mixture to be chunky crumbles.
• 11 - after baking the pie for twenty minutes add strudel to the top of the pies, covering them completely.
• 12 - bake for another 25 minutes or until pies are cooked through.
• 13 check with a tooth pick.