Lighter Pumpkin Cheesecake

By Type1Lou

  • 1 cup graham cracker crumbs

  • 1 tbsp sugar

  • 6 tbsp melted butter

  • 1 cup Splenda (sucralose)

  • 16 oz light cream cheese, softened

  • 2 cups pumpkin puree

  • 1 tsp cinnamon

  • 1/4 tsp ginger

  • 1/4 tsp nutmeg

  • 1/8 tsp cloves

  • 1/8 tsp salt

  • 2 large eggs

  • 2 cups reduced fat sour cream

  • 1 tsp vanilla

  1. Mix crumbs, sugar and melted butter together. Press into bottom of 8 or 9 inch springform pan. Chill.

  2. Beat cream cheese and 3/4 cup Splenda until well blended.

  3. Beat in pumpkin, spices and salt.

  4. Add eggs one at a time, beating well after each.

  5. Pour into chilled crust and bake in preheated 350 degree oven for 50 minutes.

  6. Remove cake from oven and raise oven temp to 400 degrees.

  7. Mix sour cream with remaining 1/4 cup Splenda and vanilla until well blended. Spread over pumpkin filling.

  8. Bake 8 more minutes at 400 degrees.

  9. Cool cake on a rack. Remove sides once cake is cooled and chill. Before serving, garnish as desired. (Whipped cream and chopped nuts are nice)

Nutritional Facts


dessert pumpkin

2 replies

Type1Lou 2011-11-23 11:34:34 -0600 Report

I actually considered replacing the graham cracker crumbs with sugar-free vanilla wafer crumbs but did not because 1 cup of the sugar-free vanilla wafer crumbs had 96 grams of carb vs the 69 grams of carb in one cup of graham cracker crumbs…go figure! I was also unsure how the artificial sweeteners in the vanilla wafers would react to baking temperatures. Some of the artificial sweeteners do not bake well and leave a bitter taste after baking. Splenda/sucralose bakes well.