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Pumpkin-Maple Crustless Cheesecake Recipe

Serves: 
12
15 minutes
Calories per serving: 130

Recipe Ingredients

3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
1/3 cup SPLENDA® Brown Sugar Blend
3 large eggs
1 (15 ounce) can pumpkin puree
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon imitation maple or rum flavoring
1 teaspoon vanilla extract
1/4 cup thinly sliced crystallized ginger (garnish)

Preparation

Preheat oven to 350 degrees F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.

Using an electric mixer, beat cream cheese and SPLENDA® Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.

Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.

When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.

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Nutrition Info Per Serving

Nutrition Info Per Serving 12 servings, Serving Size: 1 slice (1/12 of cheesecake).

Calories
130
Calories From Fat
25
Total Fat
2.5
g
Saturated Fat
1
g
Cholesterol
60
mg
Sodium
420
mg
Total Carbs
16
g
Dietary Fiber
1
g
Sugars
7
g
Protein
11
g

Conversion Chart

Want to turn your favorite dessert recipe into a less added sugar version? Simply select the type of SPLENDA® Product you want to use from the menu below, then the amount of sugar in your recipe. We'll tell you how much SPLENDA® Sweetener to use in place of sugar!

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