- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 346.6
- Total Fat: 32.5 g
- Cholesterol: 123.8 mg
- Sodium: 196.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 2.3 g
- Protein: 8.6 g
Sugar Free Pumpkin CheesecakeSubmitted by: D_U_C_K_Y
IntroductionPumpkin cheesecake with almond crust Pumpkin cheesecake with almond crust
6 tablespoons butter
1/4 cup splenda
2 cups ground almonds
1 (15 ounce) can 100% pure pumpkin puree
1 1/4 cups splenda mixed with 2 tbsp sugar free maple syrup
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
4 large eggs
1 1/2 pounds cream cheese, at room temperature
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat butter, spices and splenda in a saucepan until butter melts. Arrange ground almonds in pan. Pour butter mixture over crackers; spread with knife to cover. Bake until butter-sugar mixture starts to harden, about 7 minutes. Remove from oven. Reduce temperature to 300 degrees.
As crust bakes, heat pumpkin, 1 1/4 cups splenda/maple syrup and spices in a medium pan over medium-high heat until mixture is sputtery hot. Process eggs on high speed in a blender. Transfer pumpkin to a pourable container. With blender running, slowly add pumpkin mixture; puree until smooth. Add cream cheese, one block at a time; puree until smooth. Pour mixture over crust; bake until set, about 35 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user D_U_C_K_Y.