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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 232.7
  • Total Fat: 19.3 g
  • Cholesterol: 130.6 mg
  • Sodium: 291.1 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 9.2 g

View full nutritional breakdown of Sugar-Free Pumpkin Cheesecake calories by ingredient
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Sugar-Free Pumpkin Cheesecake


Sugar-Free Pumpkin Cheesecake

Introduction

This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sucralose, and cinnamon. This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sucralose, and cinnamon.
Number of Servings: 1

Ingredients



    • 3 (8 oz.) packages reduced fat cream cheese, at room temperature


    • 1 1/2 cups sucralose powder (such as Splenda)


    • 1 teaspoon pure vanilla extract


    • 1/2 teaspoon cinnamon


    • 1/8 teaspoon freshly grated nutmeg


    • 2 large eggs


    • 2 large egg yolks


    • 1 15 oz. can pumpkin


    • 1/4 cup heavy cream



Tips

Top with pecans, if desired.


Directions

1. Preheat the oven to 350 F.



2. Beat the cream cheese, sucralose, vanilla, cinnamon, and the nutmeg with an electric mixer until smooth and fluffy. Make sure to scrape down the bowl as needed. Add the eggs and yolks and beat just until blended. Beat in the pumpkin and cream.



3. Pour the batter into an ungreased springform pan, and place it on a baking sheet.



4. Bake until the center is nearly set, 60-70 minutes. Cool on a wire rack for 15 minutes.



5. Run a sharp knife between the cake and the sides of the pan to release it. Remove the sides of the pan. Cool completely on the rack. Cover and refrigerate until well chilled before serving, at least 4 hours.



10 to 12 servings.





TAGS:  Desserts |

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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    I tested this for a possible Thanksgiving dessert and substituted fat free half and half for the cream. This is a moist, delicious cheesecake! The seasonings didn't seem strong enough so I also added 1 tablespoon pumpkin pie spice. Next time I'll try the 'Stolen Pumpkin Cheesecake' for comparison - 10/22/07

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  • Incredible!
    5 of 5 people found this review helpful
    So good! Made in glass dish w/o springform no prob.Sadly, someone dropped it after only I and one person had tried it T-day. I am making it again tonight

    Made again. Brilliant again. I used .25 c less Splenda which removed any off sucralose taste. Thanks. This will be a tradition for us-minus dr - 11/30/09

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  • Incredible!
    4 of 4 people found this review helpful
    My family as a rule isn't crazy about pumpkin, but this they all enjoyed. - 12/9/08

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  • Good
    2 of 3 people found this review helpful
    I would have liked to know the size of the springform pan that is used. I have a number of various sizes. Maybe it wouldn't have been as dry if I used the right pan. - 3/22/10

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  • Very Good
    2 of 5 people found this review helpful
    I am not fond of cheesecake, but this sounds really good as I love pumpkin in all different recipies. I am going to fix this toninght! - 12/30/08

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  • Good
    2 of 2 people found this review helpful
    It was really hard to tell when this was done enough, but that could be my lack of experience with cheesecake. I probably should have bumped up the spices for more flavor. Overall, though, pretty good. - 11/25/08

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  • 1 of 1 people found this review helpful
    All I can say is yummy lol - 5/21/10

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  • 1 of 2 people found this review helpful
    Definitely going to try this one out! Sounds yummy! - 5/21/10

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  • 1 of 2 people found this review helpful
    Will substitue sweet potatoes for the pumpkin - 5/21/10

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  • 1 of 1 people found this review helpful
    Up the spices a little and really yummy. - 5/21/10

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  • 1 of 1 people found this review helpful
    delicious - 5/21/10

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  • Very Good
    1 of 1 people found this review helpful
    this is great I have been looking for a healthier way to eat pumpkin cheesecake. - 5/21/10

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  • 1 of 2 people found this review helpful
    Very good - 12/9/08

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  • Good
    1 of 3 people found this review helpful
    cheesecake is good - 12/9/08

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  • Surely it's not just one serving for 232.7 calories??? with 3 8 ounce pkg of cream cheese? a can of pumpkin? 2 whole eggs plus 2 egg yolks? Where should this be fixed? - 11/21/13

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  • This worked with a hand powered "egg beater". Fit well in my 9" deep pie dish. No need for more splenda, spices, or toppings! No crust, but good! Delicious, pretty! Best when very cold - like overnight!! Hoping to buy a 9"?? springform pan and try. 10 serv - 10/28/13

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  • Are calories here based on 10 servings or 12??? - 3/17/11

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  • Sounds good. Anxious to try it and also with the sweet potatoes. - 8/13/10

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  • I bake all the time summer, winter etc.
    This is very easy recipe.
    My kids even likes it which is a real plus for me now we all can eat something together
    thanks
    - 7/8/10

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  • sounds good and will try for my family - 6/17/10

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  • I love pumpkin cooked with chicken, beef or shrimp, but I have never tried pumpkin cheesecake. - 5/31/10

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  • sounds good to try - 5/23/10

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  • Does anyone know what the granulated sugar equivalent would be to the Splenda? I have tried to use Splenda before, and just couldn't get past the taste...it's all natural for this girl now! Thanks for any tips! - 5/22/10

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  • Can't wait to try it. Sounds wonderful - 5/22/10

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  • VG - I cut back on the sugar. - 5/21/10

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  • This sounds very good. I will give it a try. - 5/21/10

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  • HESPER: I haven't tried it with this recipe, but I have used fresh pumpkin in place of canned pumpkin (and vice versa) in other recipes. A 15 oz. can is approximately 1-1/2 cups. Cook and mash the fresh pumpkin then measure. Also, Libby's canned pumpkin is REAL pumpkin--100% w/o added ingredients - 5/21/10

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  • Very good I added pumpkin pie spice. - 5/21/10

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  • Can't wait to get home and make it. This is a holiday weekend in Canada "Queen Victoria Day" and the family will be delighted with this treat. - 5/21/10

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  • sounds good! - 5/21/10

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  • 0 of 1 people found this review helpful
    I will try this as soon as I can find some pumpkin! I heard all the fields flooded last fall so the supply is gone until this fall. - 5/21/10

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  • 0 of 1 people found this review helpful
    can't find pumpkin in super markets ????? - 5/21/10

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  • Incredible!
    0 of 1 people found this review helpful
    Very good, I love Pumpkin. - 12/11/08

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  • 0 of 2 people found this review helpful
    I haven't baked in awhile,but this looks so easy and I love pumpkin pie. I think this would be actually lighter. I'll have to give it a try. Thanks. - 12/10/08

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  • Very Good
    0 of 2 people found this review helpful
    i must make this for my son who loves pumpkin and cheesecake. - 12/9/08

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  • Good
    0 of 4 people found this review helpful
    I love both pumpkin and cheesecake, but my kids haven't been too keen on pumpkin lately. Curious to see if this will make them change their minds. - 12/9/08

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  • 0 of 1 people found this review helpful
    This sounds incredible! 2 of my favorites together...cheesecake and pumpkin pie! YUM! bet you could save even more calories and cholesterol by using egg substitute for the whole eggs and fat free half and half with this. Does anyone know if this would make it too thin to set? - 12/9/08

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  • 0 of 3 people found this review helpful
    Yikes! I'm sure it's delicious but it doesnt' fit into my diet plan, that's for sure. Thanks anyway. - 12/9/08

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  • O.K.
    0 of 2 people found this review helpful
    This looks like an easy recipe, but I like to cook with REAL pumpkin, not canned, and I don't believe the equivelant is the same. If anyone could offer any light on this, I would like to know. - 12/9/08

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  • Very Good
    0 of 1 people found this review helpful
    where would i find the "Stolen..." recipe? - 12/9/08

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