Weight Watchers: Festive Fall Celebrations

Pumpkin swirl cheesecake is among the treats Katie Bauer from Weight Watchers shared with us this morning.

Just in time for Thanksgiving, Katie Bauer from Weight Watchers joined us on Good Day Rochester with some simple things you can make for any of your festive fall celebrations.

Classic Turkey Gravy

2 SmartPoints per serving


• ¾ c drippings from 1 large roast turkey

• 5-6 c turkey stock, preferably homemade

• 9 Tbsp all-purpose flour

• 1 tsp salt

• ¼ tsp black pepper


Pour drippings from roasting pan into a large glass measuring cup; chill for about 5 minutes, until fat rises to top. Skim fat from surface and return 9 Tbsp fat to roasting pan, discard remaining fat.

Add turkey stock to drippings to make 6 cups total; set aside.

Place roasting pan across two burners on your stove over medium-low heat. To create a roux, sprinkle flour in pan; stirring constantly with a wooden spoon and incorporating browned bits, the fond, from bottom of the pan, until golden brown, 3-5 minutes. Increase heat to medium; gradually whisk in stock mixture scraping pan to release any browned bits at the bottom of the pan.

Bring to a simmer over medium heat; cook, whisking occasionally, until gravy is thick enough to coat back of a spoon, 2-3 minutes. If it’s too thin, raise heat and boil for a few minutes; if too thick, drizzle in more stock. Add salt and pepper to taste. Transfer to a gravy boat and serve.

Roasted Vegetable and Herb Stuffing

4 SmartPoints per serving


• 9 oz sourdough bread, cut into ½ inch cubes

• 1 lb peeled butternut squash, cut into ½ inch dice

• 1 lb Brussels sprouts, quartered

• 2 medium Gala apples, cored, cut into ½ inch dice

• 1 medium fennel bulb, coarsely chopped

• 4 medium shallots, sliced

• 2 Tbsp olive oil, divided

• ½ tsp salt

• ¼ tsp freshly ground pepper

• 3 slices turkey bacon

• 1 2/3 c fat-free chicken broth

• 1 large egg, beaten

• 1 ½ tsp fresh thyme, chopped

• 1 ½ tsp fresh sage, chopped

• 1/3 c pecans, coarsely chopped

• 1 Tbsp fresh parsley, chopped


Preheat oven to 425?F. Coat a shallow 2 ½ quart baking dish with nonstick spray.

Place bread on a large rimmed baking sheet and coat with nonstick spray; spread into an even layer and bake until toasted, about 10 minutes.

Meanwhile, toss squash, Brussels sprouts, apples, fennel, shallots, 1 Tbsp oil, salt, and pepper in a large bowl until combined; spread in a single layer on 2 large rimmed baking sheets and coat with nonstick spray. Roast until browned and tender, about 25 minutes, stirring once and switching pans between over racks halfway through.

Meanwhile, coat a large skillet with nonstick spray and set over medium heat. Add bacon; cook until crisp, turning occasionally, 4-5 minutes. Drain on paper towels; coarsely chop.

Spoon roasted vegetable into a large mixing bowl; add bread, bacon, remaining 1 Tbsp oil, broth, egg, thyme, rosemary, and sage and stir well. Spoon stuffing into prepared baking dish; coat top with nonstick spray. Cover with foil and bake until hot, about 30 minutes. Uncover; sprinkle evenly with pecans. Bake until top is crispy, about 10 minutes more; sprinkle with parsley.

Pumpkin Swirl Cheesecake

7 SmartPoints per serving


• Pumpkin Filling

o 1 15-oz can pumpkin puree

o ½ c sugar

o 1 ½ tsp pumpkin pie spice

o ½ tsp salt

o 3 large eggs

o ¾ c fat-free half-and-half

• Cheesecake filling

o 5 oz light cream cheese

o 3 oz regular cream cheese

o ¼ c sugar

o 1 large egg

o ½ tsp vanilla extract

• Topping

o 6 chocolate wafer cookies, crushed into coarse or fine crumbs


Preheat oven to 350?F. Cut a 9-inch circle out of parchment paper; place in bottom of a 9-inch springform pan and coat with nonstick spray.

To make pumpkin filling, in a large bowl whisk together pumpkin puree, sugar, pumpkin pie spice, and salt. Gently whisk in eggs, one at a time, until blended; whisk in half-and-half. Pour into prepared pan; spread into an even layer.

To make cheesecake filling, in another large bowl, with an electric mixer on medium-high speed, beat both cream cheeses and sugar until smooth; beat in egg and vanilla. Pour into pan over pumpkin layer; swirl with a knife to slightly combine layers.

Bake until filling is set along edge but jiggles slightly in center, about 1 hour 5 minutes. Transfer to wire rack and let cool in pan to room temperature.

Cover pan with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. To serve, run a small thin knife around side of cheesecake; release and remove side of pan.

If desired decorate top of cake with crushed cookies. Slice into 12 pieces and lift each piece off parchment as you serve.

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