Pumpkin Butterscotch Cheesecake (Light) - cooking recipe

Ingredients

Crust
2 teaspoons butter, melted
1/4 cup graham cracker crumbs
1/4 cup oats
1/4 cup Splenda sugar substitute
Cheesecake
2 (8 ounce) packages light cream cheese
1 (8 ounce) package fat free cream cheese
3/4 cup Splenda sugar substitute
1/4 cup sugar-free maple syrup
2 teaspoons maple flavoring
1 teaspoon oil
1/3 cup egg white
1/4 cup butterscotch chips

Preparation

Crust:
Heat oven to 350\u00b0F.
Spray 8 inch springform pan with nonstick coating.
Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
Bake for 7 minutes (or until browned). Cool.
Cheesecake:
Beat cream cheeses until smooth in large bowl.
Add Splenda, syrup and maple flavoring and beat well.
Add oil and egg white and beat until smooth and creamy.
Stir in butterscoth chips by hand.
Pour mixture into prepared crust and place in oven.
Reduce heat to 325\u00b0F.
Bake for 60 minutes (or until middle is just set).
Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
Refrigerate overnight, slice and enjoy!