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Pumpkin Cheesecake

Pumpkin Cheesecake

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Makes 16 servings Calories 190 Prep Time 20 minutes Total Time 1 hour, 20 minutes Made with Splenda® Brown Sugar Blend


  1. Preheat oven to 350ºF.
  2. To make the crust, in a medium bowl, combine graham cracker crumbs, Splenda Brown Sugar Blend and cinnamon. Add in melted butter. Stir until fully combined. Press down flat into a 9-inch prepared springform pan. Set aside.
  3. To make the filling, beat cream cheese until smooth. Beat on low while adding pumpkin puree, eggs, egg yolk, sour cream, Splenda Stevia, and spices. Add flour and vanilla. Beat together on low until well combined.
  4. Pour pumpkin into crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
  5. Remove cheesecake from the springform pan. Top Pumpkin Cheesecake with a sugar-free whipped cream and a sprinkle of cinnamon if desired. Enjoy!


  • 1 teaspoon pumpkin pie spice may be used in place of the spices
  • Make Pumpkin Cheesecake up to 1 day ahead of time. Keep in the refrigerator.

Nutrition Info Per Serving

Serving Size: 1 slice (1/16 cheesecake)

Calories 190
Total Fat 9g
Saturated Fat 4.5g
Cholesterol 65mg
Sodium 410mg
Total Carbs 23g
Dietary Fiber 1g
Sugars 9g
Added Sugars 2g
Protein 9g