Reduced Sugar Pumpkin Pie Cheesecake
A Fall favorite paired with an “OG” fan favorite, this pumpkin pie cheesecake has the sweet fillings of cheesecake and the seasonal taste of pumpkin spice! This recipe is your new show stopper for any holiday dinner or get-together that will sure to be the talk of the event. All the great taste of pumpkin pie and cheesecake with much less guilt and a lot more yum!
Ingredients
Crust Ingredients
- 1 tablespoon Purecane™ Baking Sweetener
- 1 ½ cups graham cracker crumbs (12 whole graham crackers)
- 6 tablespoons unsalted butter (melted)
- ½ teaspoon cinnamon
Filling Ingredients
- 24 oz cream cheese (room temperature)
- 1 ½ cups Purecane™ zero-calorie Brown Sweetener (packed)
- 15 oz pumpkin puree
- 4 large eggs
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Optional: sugar-free whipped cream for serving
Directions
- Preheat the oven to 350°F.
Make Pie Crust:
- Combine graham crackers into a blender or food processor, pulse until fine crumbs form.
- In a medium-sized bowl, combine graham cracker crumbs, melted butter, cinnamon, and Purecane™ Baking Sweetener. Stir until thoroughly combined, then place mixture into a 9-inch springform pan.
- Press mixture firmly into the bottom and up the sides of the pan, then place the crust into the preheated oven for 8 minutes. Remove from oven and let cool to room temperature.
Prepare Pie Filling:
- In a medium-sized bowl, combine cream cheese, Purecane™ zero-calorie Brown Sweetener, mix on medium speed with a paddle attachment. (about 5 minutes or until mixture is fluffy)
- Whisk together pumpkin puree, eggs, sour cream, flour, pumpkin pie spice, salt, and vanilla extract in a separate bowl. Mix until well combined. Add this mixture to the cream cheese mixture and continue to mix at a low speed until well combined.
Make Your Pie:
- Transfer filling into your prepared springform pan and bake in your preheated oven for 1 hour. Then Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 40-45 minutes. Remove from oven and allow to cool completely before wrapping with plastic wrap.
- Place cheesecake into the refrigerator for at least 4 hours until cheesecake is firm to touch.
- Slice pie and Enjoy! Optional: add sugar-free whipped cream for serving.
