No-Sugar Layered Pumpkin Cheesecake

No-Sugar Layered Pumpkin Cheesecake
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of No-Sugar Layered Pumpkin Cheesecake calories by ingredient


Introduction

Found on KalynsKitchen.com. Recipe from Laura, who found the original version on AllRecipes, with adaptations by Kalyn. I adapted to use erythritol and stevia. Hubby said "I didn't know pumpkin could taste so good!" Found on KalynsKitchen.com. Recipe from Laura, who found the original version on AllRecipes, with adaptations by Kalyn. I adapted to use erythritol and stevia. Hubby said "I didn't know pumpkin could taste so good!"
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 Stevia
    1/2 tsp. vanilla extract
    2 eggs
    1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
    1/2 tsp. ground cinnamon
    1/2 tsp. apple pie spice
    a pinch each of nutmeg and cloves
    non-stick spray for baking dish

Directions

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