Sugar-Free Pumpkin Cheesecake
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
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.
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.
Member Ratings For This Recipe
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GEMINIDREAM
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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JESSBLUE22
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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LTAYLOR7
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HEALTHYDESIRE
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NAVYVET59
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HEIDI_SEATTLE
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BRAVELUTE
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KELLIS121
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MISFIT13826
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TENNISGAL55
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PAMJOY16
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SWEETDEE63
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JUHOEG
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MELLINA2
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JETTER4
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WYOFRED
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NASFKAB
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SRIVERS1
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ALILDUCKLING
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SWEETCORN7
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WALLYDIA
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ALASKAN
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IAMDESSIE
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MOMOFAVRE
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FIEVEL96
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MAHARMON
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HOTIRISH13
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PATRICIAANN46
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TRICIAN13
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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MARYMAC45
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DAMETEMPLAR
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DUTCHONEY
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MDBORN
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MARIDA
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MARSHA48
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DANCINGGRAM
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CD2466170
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SANDALEIN
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BETHPROVERBS31
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CD3691501
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HESPER
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ICHTHUSTHREE
