1/2 the Fat Strudel Pumpkin Cheesecake

Ingredients

• unbaked 9-inch pie crust
• 16 ounces fat free cream cheese
• 1 cup fat free sour cream
• 13 cup Egg Beaters egg substitute
• 1 cup Splenda granular
• 3 tablesppons lemon juice
• 13 cup flour
• 2 cups mashed pumpkin
• 1 cup brown Splenda granular
• 2 tablespoons cinnamon
• 13 cup egg
• beater
• 1 tablespoon nutmeg
• 23 cup milk
• 1 tablespoon ginger
• 1 cup brown Splenda granular
• 12 cup Splenda granular
• 34 cup flour
• 1 cup chopped walnuts
• 12 cup light butter

Instructions

1. Preheat oven to 450 degrees.
2. - Combine cream cheese and sour cream until creamy and add eggs.
3. - once soft add lemon juice and sugar.
4. cook pie crusts in oven for about 3 minutes or until crispy.
5. - when pie crust is finished pour cream cheese filling into pie crust, filling half way.
6. -place in oven for about five minutes.
7. - Mix ingredients for pumpkin filling and pour into the pie crust on top of the cheesecake filling.
8. - bake for twenty minutes.
9. - while waiting for the pie to bake begin to prepare the strudel.
10. - mix all the dry ingredients together then slwoly add butter.
11. You want the mixture to be chunky crumbles.
12. - After baking the pie for twenty minutes add strudel to the top of the pies, covering them completely.
13. - bake for another 25 minutes or until pies are cooked through.
14. check with a tooth pick.