Sugar Free Pumpkin Pie Cheesecake
Adapted from Trim Healthy Future
Equipment
- 1 cheesecake pan
Ingredients
Cheesecake Layer
- 1 8 oz block 1/3 less fat cream cheese (at room temperature)
- ½ C Gentle Sweet, Truvia, or Swerve (or favorite sugar substitute)
- 1 egg
- ½ tsp vanilla
- ½ tsp maple extract
Pumpkin Pie Layer
- 1 C pumpkin puree
- ¾ C Baking Blend (or equal parts almond and coconut flour)
- ½ C Gentle Sweet, Truvia, or Swerve (or favorite sugar substitute)
- 1½ tsp pumpkin pie spice
- ½ tsp baking powder
- ½ tsp baking soda
- 2 pinches mineral salt
- ½ tsp vanilla
- ½ tsp maple extract
- 1/2 tsp butter extract
- 1 egg
- Fat Free Reddi Whip for topping (optional)
Instructions
- Preheat oven to 375° and spray a cheesecake pan with non stick baking spray.
- Mix the cream cheese and Gentle Sweet (or sweetener of your choice) in a stand mixer or in a medium sized bowl and hand mixer. Mix until smooth. Stir in the remaining cheesecake layer ingredients and pout into the prepared cheesecake pan.
- In the same bowl (no need to wash it out!) mix together all of the pumpkin pie layer ingredients and spread onto the cheesecake layer. Swirl it a bit and smooth it out with a knife.
- Bake for 35-40 minutes or until well set. Chill until ready to serve, and then top with Fat Free Reddi Whip.
Servings: 8