Butterscotch Cheesecake
Looking for a delicious, simple and lightened up seasonal classic to enjoy this year? Then this Butterscotch Cheesecake is for you! Lightened up with light cream cheese and Greek yogurt, your guests will never tell the difference.
Servings: 8 servings
Calories: 253kcal
Ingredients
- 1 pie crust
- 8 oz light cream cheese
- 6 oz vanilla 2% Greek yogurt
- 1 package butterscotch pudding mix
- 1/2 tsp xanthan gum
- 1 1/2 cups milk
- 1/4 cup white chocolate chips
Instructions
- Bake or assemble pie crust according to package instructions.
- In a medium bowl, use a hand mixer to beat together the cream cheese and yogurt. Add in the butterscotch pudding mix, xanthan gum, and milk. Beat until uniformly combined.
- Heat the white chocolate chips in microwave safe bowl. Stir the melted white chocolate into the pudding mixture.
- Pour the pudding mixture into the pie crust. Cover and let set in the refrigerator for at least an hour before slicing.
- Serve cool with whipped topping. Store covered in the refrigerator for up to 4 days for best quality.
Nutrition
Calories: 253kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 376mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 169IU | Calcium: 138mg | Iron: 1mg