No-Sugar Layered Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 packages (8 oz. each) 1/3 less fat (not fat free)1/2 cup erythritol 3/4 tsp pure Stevia1/2 tsp. vanilla extract2 eggs1/2 cup canned pumpkin puree (NOT pumpkin pie filling)1/2 tsp. ground cinnamon1/2 tsp. apple pie spicea pinch each of nutmeg and clovesnon-stick spray for baking dish
Preheat oven to 325 F. In large bowl combine softened cream cheese, erythritol, stevia, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed VERY lightly with non-stick spray. (Spraying too much creates difficulty in getting the first layer to spread evenly.)
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.
Serving Size: 8 servings
Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.
Serving Size: 8 servings
Nutritional Info Amount Per Serving
- Calories: 163.3
- Total Fat: 13.3 g
- Cholesterol: 86.2 mg
- Sodium: 258.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 0.4 g
- Protein: 5.7 g
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