Lightened Up Gluten Free Pumpkin Cheesecake {No Sugar Added}
Servings 12
Calories 235kcal
Ingredients
- Crust
- 1 ½ cups gluten free graham cracker crumbs
- 5 tablespoons butter unsalted, softened
- ½ teaspoon cinnamon
- 2 teaspoons powdered stevia
- Filling
- 2 8 ounce packages cream cheese, ⅓ less fat, room temperature
- 1 can 15 ounces pumpkin puree or fresh
- ½ cup sour cream light
- 4 room temperature eggs
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½- 1 teaspoon vanilla liquid stevia
- 4-6 packets of powdered stevia or 4-6 teaspoons
Instructions
- Preheat oven to 350 degrees.
- In a bowl mix together graham crackers crumbs, butter, cinnamon and powdered stevia.
- Press crumb mixture into a 9 inch spring-form pan.
- Bake for 10 minutes. Set aside.
- In a stand mixer beat cream cheese until smooth.
- Add pumpkin, sour cream, eggs, remaining spices and stevia.
- Blend until smooth.
- Reduce oven temperature to 300 degrees.
- Pour filing into crust and bake for 45 minutes.
- Let sit in oven for 2 hours, do not open.
- Remove, allow to finish cooling.
- Cover with plastic wrap and refrigerate.
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 13.5g | Protein: 7g | Fat: 16.5g | Saturated Fat: 9.4g | Cholesterol: 100mg | Sodium: 244mg | Fiber: 1.7g | Sugar: 4.8g