Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 235 kcal
Ingredients
Crust
1 1/2 cups gluten free graham cracker crumbs
5 tablespoons butter unsalted, softened
1/2 teaspoon cinnamon
2 teaspoons powdered stevia
Filling
2 8 ounce packages cream cheese, 1/3 less fat, room temperature
1 can 15 ounces pumpkin puree or fresh
1/2 cup sour cream light
4 room temperature eggs
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2- 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 Facts
Lightened Up Gluten Free Pumpkin Cheesecake No Sugar Added
Amount Per Serving (1 g)
Calories 235
Calories from Fat 149
% Daily Value*
Fat 16.5g
25%
Saturated Fat 9.4g
59%
Cholesterol 100mg
33%
Sodium 244mg
11%
Carbohydrates 13.5g
5%
Fiber 1.7g
7%
Sugar 4.8g
5%
Protein 7g
14%
* Percent Daily Values are based on a 2000 calorie diet.