Sugarfree Pumpkin Cheesecake

By BBAUNTIE

Ingredients

• Crust:
• 1 3/4 cups graham cracker crumbs
• 3 tablespoons splenda brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter
• Filling:
• 3 (8-ounce) lite or fat free packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup lite or fat free sour cream
• 1 1/2 cups splenda sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Details

Cooking time 1mins

Preparation

Step 1

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Preheat oven to 350 degrees F.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.