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Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: Best Cookout Recipes, Cakes, Fall Flavors Recipes, Seasonal, Thanksgiving Recipes
Ingredients: For the Crust:; 1 ¾ cups graham cracker crumbs; 3 tablespoons Splenda® Brown Sugar Blend; ½ teaspoon ground cinnamon; 1 stick salted butter, melted; For the Filling:; 3 (8-ounce) packages fat-free or lowfat cheese, at room temperature; 1 (15-ounce) can pureed pumpkin; 3 eggs plus 1 egg yolk; ¼ cup sour cream or plain nonfat Greek yogurt; ½ cup Splenda® Stevia Sweetener Jar; ½ teaspoon ground cinnamon; ⅛ teaspoon fresh ground nutmeg; ⅛ teaspoon ground cloves; 2 tablespoon all-purpose flour; 1 teaspoon vanilla extract

Makes 16 servings Calories 190 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Brown Sugar Blend

Ingredients

For the Crust:

1 ¾ cups graham cracker crumbs

3 tablespoons Splenda® Brown Sugar Blend

½ teaspoon ground cinnamon

1 stick salted butter, melted

For the Filling:

3 (8-ounce) packages fat-free or lowfat cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

¼ cup sour cream or plain nonfat Greek yogurt

½ cup Splenda® Stevia Sweetener Jar

½ teaspoon ground cinnamon

⅛ teaspoon fresh ground nutmeg

⅛ teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cheesecake)

Calories	190
Total Fat	9g
Saturated Fat	4.5g
Cholesterol	65mg
Sodium	410mg
Total Carbs	23g
Dietary Fiber	1g
Sugars	9g
Added Sugars	2g
Protein	9g

Instructions

Preheat oven to 350ºF.
To make the crust, in a medium bowl, combine graham cracker crumbs, Splenda Brown Sugar Blend and cinnamon. Add in melted butter. Stir until fully combined. Press down flat into a 9-inch prepared springform pan. Set aside.
To make the filling, beat cream cheese until smooth. Beat on low while adding pumpkin puree, eggs, egg yolk, sour cream, Splenda Stevia, and spices. Add flour and vanilla. Beat together on low until well combined.
Pour pumpkin into crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Remove cheesecake from the springform pan. Top Pumpkin Cheesecake with a sugar-free whipped cream and a sprinkle of cinnamon if desired. Enjoy!