Protein Packed Pumpkin Pie Cheesecake

I have found this to be much easier than making a regular cheesecake. I love pumpkin all year round.

Ingredients

Crust

1/2 cup Fiber One Cereal (original) crumbs, use a blender or food processor

2 TBSP Smart balance spread

1 TBSP Splenda brown sugar blend

Filling

• 1 can pumpkin puree (not pumpkin pie mix)
• 1 small package fat free cottage cheese, pureed using a blender or food processor
• 1/2-3/4 cup Splenda, to taste
• 1/2 cup egg beaters or egg whites (4 egg whites)
• 1 tsp vanilla

Directions

1. Preheat oven to 350 degrees
2. Melt butter in microwave (about 30 seconds)
3. Crush fiber one cereal in blender.
4. Combine crust incredients then press mixture into a pie tin.
5. Bake for 5 minutes.
6. Make cheese cake filling by combining all filling ingredients in mixing bowl, except Splenda. Mix all ingredients to combine, then add Splenda. Do not over stir mixture once Splenda is added. 
7. Pour mixture into pie crust. Lightly tap pie on counter to release air bubbles before putting it in the oven. 
8. Bake for about 45 minutes.