Pumpkin Funfetti Cheesecake - A pound dropper recipe

Ingredients

• 3 eggs or 3/4 cup liquid egg substitute 
• 1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
• 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
• 1/2 Tbsp. vanilla extract ( I used maple)
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp granulated white sugar substitute
• 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix( I used funfetti )

Instructions

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
3. Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined. 
4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the springform pan in the refrigerator.
   
   Servings: Makes 8 servings 
   
   GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix
   
   BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix
   
   PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix
8.