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Almost Sugar-Free Pumpkin Cheesecake

We can't avoid all sugars, but this pumpkin cheesecake comes close

If you're want to reduce the sugar content in recipes, it's much easier today than just a few years ago. Tastier, too, with all the sugar alternatives on the market. Just be sure you're buying an artificial sweetener that can be baked any time you plan to use heat. For recipes that rely on sugar for rising, however, these alternatives probably will not work.

Everyone loves cheesecake and this is a terrific change of pace for Thanksgiving dinners, but you'll love it enough to make at other times of the year, too!

Almost Sugar-Free Pumpkin Cheesecake

Crust:
1/2 cup graham cracker crumbs
1/3 cup melted butter

Filling:
2 packages cream cheese, fat-free
1/2 cup Splenda
1/2 teaspoon vanilla
2 eggs
1/2 - 3/4 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Whipped topping (for garnishing)

Instructions:

Blend graham cracker crumbs and butter until mixture sticks together. Line the bottom and sides of a standard pie pan. Place in freezer for about an hour to set.

Bring cream cheese to room temperature. Use a mixer to blend cream cheese, sugar, and vanilla. Lightly whip eggs in a separate bowl and blend in. Be careful to avoid overbeating the eggs. To create a double layer, dip out one cup of batter and reserve. Add the pumpkin to the larger mix along with the cinnamon and nutmeg.

Carefully spread the reserved cup of batter over graham cracker crumbs. Add the pumpkin batter on top.

Preheat an oven to 325º F. Bake for about 45 minutes; center should be nearly set. Remove and allow to cool Refrigerate for at least 4 hours; overnight is better. Served with dollop of whipped topping.

 

 

 

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