Sugar Free Pumpkin Cheesecake Squares recipe
A delicious diabetic friendly Sugar Free Pumpkin Cheesecake Squares recipe.
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Servings: 16
Calories:
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Ingredients
Bottom Crust
- 2 cups Catalina Crunch Cinnamon Toast Cereal
- 1/2 cup Butter
- 1/2 tsp Pumpkin Pie Spice
Cheesecake layer
- 16 ounces Cream Cheese - Low Fat
- 2 large Eggs
- 1/2 cup Splenda Granulated Sweetener
- 2 tbsp Jordans Skinny - Pumpkin Spice Syrup
Pumpkin Layer
- 1 cup Pumpkin Puree - no sugar added
- 1/3 cup Splenda Granulated Sweetener
- 1 tsp Pumpkin Pie Spice
Top Crumble
- 1 1/4 cup Ratio Toasted Almond Granola Cereal
- 1/3 cup Pecan Flour
- 1/4 cup Walden Farms Pancake Syrup
- 1/4 tsp Pumpkin Pie Spice
Instructions
Crust
- Preheat oven to 350 °F
- In a food processor, pulse the Catalina Crunch cereal into crumbs.
- Add the melted butter and the pumpkin pie spice.
- Pulse until well mixed.
- Press into an 8 inch by 8 inch baking pan
- Bake for 10 minutes.
- Allow the crust to cool before adding the remaining layers.
Bottom Layer
- Using an electric mixer, cream the cream cheese making sure there are no lumps.
- Add the eggs and continue beating.
- Mix in the Splenda and Skinny Syrup and mix well.
- Pour half of the cream cheese mixture over the crust.
- Level out the top will a spatula or spoon.
Pumpkin Layer
- Using an electric mixer or whisk, mix the pumpkin, sweetener and pumpkin spice until well mixed.
- Pour the remaining cream cheese mixture into the pumpkin mixture and whisk until combined.
- Pour the pumpkin mixture over the cream cheese layer, taking care not to mix the two together.
- Even out the top of the pumpkin layer.
Crumble top
- In a mixing bowl, combine the Ratio granola cereal, pecan flour, pumpkin pie spice and the Walden Farms Pancake Syrup.
- Mix well.
- Spread over the top of the pumpkin layer.
- Bake in the center of the oven for 35-40 minutes.
- Remove from oven and allow to firm up for at least 2 hours before serving.
Notes
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