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Pumpkin Pie Cheesecake by Dan


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  • 1-1/2 cups sugar substitute (Splenda)
  • 1/2 cup packed brown sugar (Splenda blend)
  • 3 bars of philly cream cheese (can substitute low-fat)
  • 2 cups canned pure pumpkin
  • 4 tbsp sour cream (can sub low-fat)
  • 2 tbst flour OPTIONAL
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp salt or seasalt
  • 1/2 tsp ground nutmeg
  • 1-1/2 tsp vanilla extract
  • 1/2 tsp ground cloves
  • 4 large eggs (jumbo actually work better, make it creamier)



Step 1

Preheat oven to 425 degrees
Combine sugars and cream cheese
beat on medium speed until smooth
Add pumpkin and next 9 ingredients throughout the eggs and beat well.
Pour into 9 inch spring-form pan
Bake at 425 for 25 minutes, then reduce temp to 325 and cook for 20-25 more minutes. Turn off oven, crack door and let cheesecake rest in oven for one hour. Take out of oven and refrigerate until cold.

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