Sugar Free Pumpkin Cheesecake

Sugar Free Pumpkin Cheesecake

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Nutritional Info
  • 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

View full nutritional breakdown of Sugar Free Pumpkin Cheesecake calories by ingredient
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Pumpkin cheesecake with almond crust Pumpkin cheesecake with almond crust
Number of Servings: 16


    INGREDIENTS (Nutrition)
    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.

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