Best 3 Cheesecake Pudding Weight Watchers Recipes
Indulge in a delightful culinary adventure with our collection of delectable cheesecake pudding recipes, specially curated for those seeking a healthier indulgence. These recipes are not just ordinary desserts; they are a testament to the perfect balance between taste and mindful eating. Whether you prefer a classic New York-style cheesecake or a refreshing key lime variation, our recipes offer a symphony of flavors to tantalize your taste buds. Discover the secrets behind creating a creamy, velvety pudding filling nestled atop a graham cracker crust that will transport you to dessert heaven. With step-by-step instructions and a treasure trove of tips, these recipes are perfect for both novice bakers and seasoned dessert enthusiasts alike. So, prepare your apron and embark on a delightful journey of creating delectable cheesecake puddings that will satisfy your sweet cravings without compromising your health goals.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN CHEESECAKE (WEIGHT WATCHERS)
Adapted from the cookbook "America's Most Wanted Recipes: Without the Guilt". This is a lightened up version of The Cheesecake Factory's Pumpkin Cheesecake. This is Weight Watcher friendly and is 8 WW Points Plus per slice. Serves 10.
Provided by Hope Vaillancourt
Categories Desserts
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees.
- 2. To make the crust, mix the ingredients until crumbly. Pat into a 9-inch springform pan, forming the crust along the bottom and up the sides. Set aside.
- 3. To make the filling, beat the cream cheese, sour cream, granulated and brown sugars, sweetener, and vanilla extract with an electric mixer until smooth. Add the pumpkin puree and the spices and blend. Add the eggs one at a time and blend again until mixed. Pour into the pan over the crust.
- 4. Bake for 40-45 minutes, until the center is almost set.
- 5. Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
- 6. Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
- 7. To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan. Garnish with a dollop of Lite Cool Whip.
CHEESECAKE PUDDING - WEIGHT WATCHERS
Make and share this Cheesecake Pudding - Weight Watchers recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir cream cheese until soft.
- Add dry pudding mix, dry milk, and water.
- Mix well with a whisk or electric mixer.
- Stir in lemon juice, Splenda, and vanilla.
- Spoon evenly into 6 small dishes.
- Refrigerate for at least 1 hour.
- To Serve:.
- Sprinkle each dish with 3/4 Tablespoon of graham cracker crumbs.
- Add Cool Whip.
- 2.5 pts each.
- *You could pour this into a RF Graham cracker crust, just don't forget to add the points!
Nutrition Facts : Calories 145.1, Fat 1, SaturatedFat 0.5, Cholesterol 5.7, Sodium 883.3, Carbohydrate 22.4, Fiber 0.3, Sugar 8.2, Protein 10.6
WEIGHT WATCHERS CHEESECAKE
I went into a panic attack when Applebees took their Weight Watchers Cheesecake off the menu. A few weeks later I picked up the weight watchers cook book, and this tastes EXACTLY like what was at Applebees. Only difference is the strawberry sauce, which I topped with what I like better: blueberries. XD Hubby loves this cheesecake, it's his favorite. And at 128 calories a piece, it's just about guilt free!
Provided by Pansori
Categories Cheesecake
Time 30m
Yield 1 pie, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325°F Wrap the outside of a 10 inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
- In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs 1 at a time beating on low speed until blended. Stir in the lemon zest. Pour the batter into the springform pan and set into a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.
- Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.
Tips:
- For a smooth cheesecake pudding, make sure the cream cheese is at room temperature and the ingredients are well blended. - If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the crust to fit. - To make a chocolate cheesecake pudding, add 1/2 cup of cocoa powder to the batter. - For a vanilla cheesecake pudding, add 1 teaspoon of vanilla extract to the batter. - You can also add other flavors to your cheesecake pudding, such as fruit, nuts, or chocolate chips. - Be sure to chill the cheesecake pudding for at least 4 hours before serving. This will allow it to set properly.Conclusion:
This Weight Watchers cheesecake pudding is a delicious and easy dessert that can be enjoyed by everyone. It's a great way to satisfy your sweet tooth without going overboard on calories. With a few simple ingredients, you can make a delicious cheesecake pudding that the whole family will love. So next time you're looking for a sweet treat, give this recipe a try. You won't be disappointed!
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