Scary Sweet Pumpkin Cheesecake Recipe

Name: Scary Sweet Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 1 ½ teaspoons cinnamon; ¼ cup Splenda granular; ⅓ cup light butter, melted; 3 (8 ounce) packages fat free cream cheese; 2 (8 ounce) packages reduced-fat cream cheese; 1 ½ cups Splenda granular; 3 tablespoons all-purpose flour; 2 teaspoons cinnamon; ½ teaspoon nutmeg; ¾ teaspoon ground ginger; 1 pinch ground cloves; 1 (15 ounce) can pumpkin puree; ¼ cup fat-free half-and-half; ½ cup Egg Beaters egg substitute; 1 tablespoon vanilla; 2 cups reduced-fat sour cream; ½ cup Splenda granular; 1 teaspoon vanilla; 2 drops maple flavoring

Servings: persons

1 cup graham cracker crumbs
1 ½ teaspoons cinnamon
¼ cup Splenda granular
⅓ cup light butter, melted
3 (8 ounce) packages fat free cream cheese
2 (8 ounce) packages reduced-fat cream cheese
1 ½ cups Splenda granular
3 tablespoons all-purpose flour
2 teaspoons cinnamon
½ teaspoon nutmeg
¾ teaspoon ground ginger
1 pinch ground cloves
1 (15 ounce) can pumpkin puree
¼ cup fat-free half-and-half
½ cup Egg Beaters egg substitute
1 tablespoon vanilla
2 cups reduced-fat sour cream
½ cup Splenda granular
1 teaspoon vanilla
2 drops maple flavoring

1
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray.
2
Set aside.
3
Mix crust ingredients together and firmly press onto bottom of prepared springform pan.
4
Bake 12-15 minutes or until lightly browned and firm.
5
Cool.
6
Blend together cream cheese, SPLENDA Granulated Sweetener, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free.
7
Scrape sides of bowl.
8
Add pumpkin.
9
Mix on medium speed until well blended.
10
Scrape sides of bowl and mix until mixture is smooth and lump-free.
11
Turn mixer on low and slowly add half-and-half, Egg Beaters and vanilla.
12
Blend until well mixed.
13
Pour over prepared crust.
14
Bake 50-60 minutes or until center is slightly firm.
15
Remove from oven and cool.
16
Prepare topping.
17
Blend all ingredients together in a small bowl until well mixed.
18
Pour on top of cheesecake and spread evenly.
19
Return to oven and bake for 15 minutes.
20
Remove from oven and cool 20-25 minutes on a wire rack.
21
Chill 4- 6 hours or overnight in the refrigerator.
22
This, like all cheesecakes, is best if prepared a day in advance.

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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 20 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1 ½ teaspoons cinnamon, ¼ cup Splenda granular, ⅓ cup light butter, melted, and more.

Yes, Scary Sweet Pumpkin Cheesecake 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.

Scary Sweet Pumpkin Cheesecake

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