Sugar-Free Pumpkin Cheesecake Recipe
A fantastic Sugar-Free Pumpkin Spice Cheesecake recipe that is a simple to make, diabetic-friendly dessert.
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Servings: 12
Calories: 228kcal
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Ingredients
Crust
- 1 cup Almond flour
- 1/3 cup granulated Splenda sweetener
- 1/4 cup butter - melted
- 1 tsp pumpkin pie spice
Filling
- 16 ounces low fat cream cheese ( 2 blocks)
- 1 cup pumpkin puree
- 1 tbsp liquid Stevia
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp pumpkin pie spice
- 4 cups whipped topping ( 1 - 1 litre cool whip tub)
Instructions
Crust
- Preheat oven to 350°f (175°C)
- Combine all crust ingredients in a small mixing bowl.
- Use a pastry blender and mix until it forms a loose crumble,
- Press into an 8 inch springform pan.
- Bake for 10 mins.
- Let cool.
Filling
- Using an electric mixer, cream the cream cheese until smooth.
- Add the liquid sweetener and continue to cream.
- Add in the pumpkin puree and continue to mix.
- Add spices and mix thoroughly.
- Using a silicone spatula, fold in 3 1/2 cups of the whipped topping.
- Pour over the baked crust and smooth out the top.
- Chill for a minimum of 2 hours before serving.
Nutrition
Calories: 228kcal | Carbohydrates: 13g | Fiber: 3g | Net Carbs: 10gr | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 165mg | Sugar: 9g | Calcium: 104mg | Iron: 1mg