Caramel Pecan Cream Cheese Cheesecake

hree points per serving on all Weight Watchers plans

 Servings 12

Instructions

1. Crust:
2. 65 grams of cereal flakes only (no pecans) Kellogg’s Cinnamon & Pecan Cereal, crushed in a zip lock bag.
3. 1 tbsp of Smart Balance Lite butter, melted
4. 1 tbsp of Unsweet Almond Milk
5. Heat oven to 425 degrees.
6. Mix the above ingredients together until cereal is moist, press and spread around in your cheesecake tin or 9” pie dish. Bake for 5 minutes, remove from oven and let cool
7. In a large mixing bowl add and blend:
8. 12 oz. of room temperature Fat Free Cream Cheese
9. ½ cup of Plain Fat Free Greek Yogurt
10. 1 tsp of Vanilla Extract
11. 6 tsp. of Sweetener, I used Sweet N Low
12. Fold in 8 oz. of Fat Free Cool Whip.
13. Pour mixture into the pie/cheesecake pan. Smooth top, I use a slant spatula and refrigerate for at least 6 hrs.

Recipe Notes

Notes: Top with 2 tbsp of Sugar Free Caramel Sauce and sprinkle with chopped pecans.
No point change without toppings.