Simple Pumpkin Cheesecake Recipe

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A delightful low-carb take on the traditional cheesecake, this dessert will likely become your go-to special occasion and holiday cheesecake!

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Chicago

Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

10 servings

Ingredients

  • Filling:
  • 8 oz. Neufchatel cream cheese
  • 1/3 C. Splenda
  • 1 egg
  • Pumpkin Cheesecake:
  • 2 eggs
  • 8 oz. light cream cheese
  • 1/2 C. evaporated, non-fat milk
  • 1 C. Splenda
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1 tsp. table salt
  • 1 tsp. vanilla extract
  • 10 oz. canned pumpkin

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Directions

Combine the first light cream cheese, Splenda and egg in a bowl. In a separate bowl, whip the cream cheese, eggs and Splenda. Add the milk, spices and pumpkin and beat until combined. Pour into a small 8" spring form pan. Pour the pumpkin mixture first. Drop the plain cream cheese by spoonfuls and swirl with a knife.

Bake in a preheated 400 degree oven for 15 minutes. After 15 minutes, reduce oven temperature to 325 and bake for another 30 minutes. Remove and cool before serving.

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