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Low-Sugar ( Sugar Free) Layered Pumpkin Cheesecake

  • Recipe Submitted by on

Category: Holiday, Diabetic, Cheesecakes

 Ingredients List

  • 2 packages (8 oz. each) light cream cheese (not fat free cream cheese which has added sugar)
  • 1/4 cup Stevia in the Raw Granulated Sweetener, Splenda, Swerve Sweetener, or another non-sugar sweetener of your choice (Sometimes a blend of sweeteners will give the best flavor.)
  • 1/4 cup sugar (or use another 1/4 cup sweetener for sugar-free version)
  • 2 tsp. Vanilla extract
  • 2 eggs
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. apple or pumpkin pie spice
  • ~~~~~~~~~Optional Ingredients:~~~~~~~~~~~~
  • 1 (9-inch) purchased graham cracker crust (get the lowest sugar crust you can find)
  • whipped cream (good, but I didn't think it needed it)


Preheat oven to 325F/170C. In large bowl combine softened cream cheese, sweetener of your choice, sugar (or another 1/4 cup sweetener for sugar-free version) and vanilla. Beat with electric mixer until smooth. Beat in eggs, one at a time. Remove one cup of batter and spread into bottom of Springform Pan or over bottom of the graham cracker crust.

Add pumpkin, cinnamon, and pumpkin or apple pie spice to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer in the crust. Bake in preheated oven 35-45 minutes, or until center is barely set. (Use shorter baking time for a thinner cheesecake, but if you make the thicker one it will probably need the whole 45 minutes.)

Allow the cheesecake to cool; then chill several hours or overnight. Cut into eight pieces and serve with whipped cream if desired. This will keep for a few days in the fridge, but you probably won't have any leftovers.

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