Splenda Pumpkin Cheesecake
Indulge in the creamy decadence of Splenda Pumpkin Cheesecake, a guilt-free dessert that's perfect for fall gatherings and holiday feasts. This low-sugar cheesecake features a buttery graham cracker crust paired with a luscious pumpkin-infused filling, sweetened with Splenda for a lighter touch. Aromatic spices like cinnamon, nutmeg, and ginger harmonize beautifully with velvety cream cheese and pure pumpkin puree, delivering the warm flavors of autumn in every bite. With just 20 minutes of prep time and simple baking steps, this recipe is as easy as it is delicious. Serve chilled with a dollop of whipped cream for the perfect finishing touch to your dessert table. Ideal for anyone craving a classic pumpkin treat with a modern, health-conscious twist!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup Splenda granular sweetener
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 3 units large eggs
- optional whipped cream (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are moistened.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the Splenda granular sweetener to the cream cheese and mix until well combined.
Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and ground ginger to the mixture and beat on low speed until fully incorporated.
Add the eggs, one at a time, beating well after each addition. Make sure not to overmix; stop as soon as the eggs are combined.
Pour the cheesecake batter over the prepared crust, spreading it evenly.
Bake in the preheated oven for 60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
Turn off the oven and allow the cheesecake to cool inside the oven for 30 minutes with the door slightly open.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight, to fully set.
Run a knife around the edges of the cheesecake to loosen it from the pan before removing the springform ring.
Slice and serve with whipped cream, if desired.
Nutrition Facts
Calories |
3313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1235 mg | 412% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 69.9 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 746 mg | 57% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
