A recipe for Weight Watchers friendly gingerbread cheesecake so delicious that it has the approval of an actual cheesecake chef and makes for a delicious guilt-free dessert! This recipe can easily be adapted and made in a chocolate, keylime or strawberry variation!
11 oz package sugar free instant vanilla pudding, butterscotch flavor may be used instead of vanilla
3tbspsugar substitute, you can use white or brown sugar substitute
1tsp baking powder
Preheat oven to 350° F
Add all ingredients to a mixing bowl, except for the yogurt. Whisk, by hand, until well combined.
Add yogurt to ingredients already in mixing bowl. Whisk all together, by hand, until well combined.
Pour mixture into a 9" springform or 9" pie pan that has been lightly sprayed with nonstick cooking spray.
Bake for 30 minutes. The cheesecake may look jiggly at the end of 30 minutes, but it will set when chilled.
Cool for 15-20 minutes, then cover with plastic wrap.
Chill for at least 12 hours, then remove from springform pan. If you used a pie plate instead, you may leave it in the plate and cut pieces as desired.
Store cheesecake for up to one week in refrigerator by covering with a paper towel and then plastic wrap. The paper towel will absorb excess moisture.Cheesecake may be frozen for up to one month in an airtight container.I recommend using Fage or Chobani brand yogurt.VARIATIONS:
Chocolate: Omit ginger, cinnamon and nutmeg. Replace sugar-free instant vanilla pudding with sugar-free instant chocolate pudding.
Keylime: Omit ginger, cinnamon and nutmeg. Replace sugar-free instant vanilla pudding with sugar-free instant keylime pudding.
Strawberry: Omit ginger, cinnamon and nutmeg. Replace the plain fat-free yogurt with strawberry fat-free yogurt. Top with fresh chopped strawberries or sugar-free strawberry pie filling.