LEAN AND GREEN PUMPKIN CHOCOLATE CHEESECAKE

Ingredients

• You will need 2 sachets OPTAVIA E Double Chocolate Brownie
• 1/2 tbsp Unsalted Butter melted
• 2 tbsp Cold Water
• 1 can Cooking spray
• 1 cup Plain Non-Fat Greek Yogurt
• 3 tbsp Pumpkin Puree
• 1 large Egg
• 2 packet Stevia
• 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Vanilla Extract
• 1 pinch salt (optional)*

LEAN & GREEN PUMPKIN CHOCOLATE CHEESECAKE

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a small bowl, whisk together Decadent Double Chocolate Brownies, butter, and water.
3. In a mixing bowl, combine the brownie mix and milk. Divide the mixture evenly among two lightly-greased mini spring form pans. To form thin crusts, press the brownie paste into the bottoms of the pans. 15 minutes is ideal for this recipe!
4. Combine the remaining ingredients in a medium-sized mixing dish while the brownies are baking. Stir until smooth. Using an ice cream scoop, distribute the mixture equally between the 2 springform pans.
5. Reduce your oven temperature to 300°F. Bake the cheesecake until golden on the edges and almost set in the center, 35 to 40 minutes. Allow cooling before removing the rims.