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.
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 Facts
Butterscotch Cheesecake
Amount Per Serving
Calories 253Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 18mg6%
Sodium 376mg16%
Potassium 107mg3%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 9g10%
Protein 6g12%
Vitamin A 169IU3%
Calcium 138mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.