Pumpkin Cheesecake Lower Carb Recipe

Name: Pumpkin Cheesecake Lower Carb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: commercial reduced fat graham cracker crust; 8 ounces reduced-fat cream cheese, softened; ¾ cup reduced-fat sour cream; ½ cup canned pumpkin; ⅓ cup Splenda granular (or- 1/4 c sugar plus 1/4 c Splenda bulk); ½ teaspoon vanilla extract; ½ teaspoon ground cinnamon; ⅛ teaspoon ground nutmeg; 2 eggs; ¼ cup reduced-fat sour cream; 1 tablespoon brown sugar substitute; reduced-fat whipped topping (such as Cool Whip); 1 dash ground cloves or 1 dash ground nutmeg or 1 dash ground cinnamon

Servings: persons

commercial reduced fat graham cracker crust
8 ounces reduced-fat cream cheese, softened
¾ cup reduced-fat sour cream
½ cup canned pumpkin
⅓ cup Splenda granular (or- 1/4 c sugar plus 1/4 c Splenda bulk)
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 eggs
¼ cup reduced-fat sour cream
1 tablespoon brown sugar substitute
reduced-fat whipped topping (such as Cool Whip)
1 dash ground cloves or 1 dash ground nutmeg or 1 dash ground cinnamon

1
Preheat oven to 350F.
2
Mix with electric mixer until well blended-- cream cheese, 3/4 c sour cream, pumpkin, Splenda Blend, vanilla, cinnamon, nutmeg.
3
Add eggs and mix until blended.
4
Pour into graham cracker crust.
5
Bake for 40-50 minutes until center is nearly set.
6
Cool; and refrigerate 3 hr or overnight.
7
Topping-- Mix 1/4 cup sour cream and brown sugar substitute.
8
Spread topping over cheesecake.
9
Before serving, spoon on Cool Whip and garnish with ground cloves, nutmeg, or cinnamon.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: commercial reduced fat graham cracker crust, 8 ounces reduced-fat cream cheese, softened, ¾ cup reduced-fat sour cream, ½ cup canned pumpkin, and more.

Yes, Pumpkin Cheesecake Lower Carb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake Lower Carb

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