Pumpkin Pie Cheesecake (Sugar Free)

By jaisarra

Ingredients

• For Crust
• 2 Pre made Grahm Cracker pie crusts
• For Filling
• 32 oz. fat-free cream cheese, room temperature
• 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1 cup canned pure pumpkin
• 1 cup Splenda No Calorie Sweetener (granulated)
• 1/4 cup light brown sugar (not packed)
• 1 tsp. vanilla extract
• 1 tsp. pumpkin pie spice
• For Topping
• 3/4 cup fat-free sour cream
• 1/4 cup Splenda No Calorie Sweetener (granulated)
• 1/2 tsp. vanilla extract

Details

Servings 2
Adapted from keyingredient.com

Preparation

Step 1

Directions:
Preheat oven to 325 degrees.

Combine all filling ingredients. Using an electric mixer set to medium speed, mix until completely blended and lump-free. Pour mixture into the pan.

Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow pie to chill in the fridge for at least 3 - 4 hours (overnight is best).

Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread topping evenly over the pie.