Pumpkin Cheesecake

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1 1/4 cup almonds or pecans finely chopped (crust)

1/4 cup melted butter (crust)

1/4 cup truvia (crust)

1/4 tsp cinnamon (crust)

2 (8oz) packages cream cheese (cheesecake)

3/4 cup truvia +4 tbsp truvia (cheesecake)

2 large eggs (cheesecake)

2 tsp vanilla (cheesecake)

1/4 tsp salt (cheesecake)

1/2 cup pumpkin purã©e (cheesecake)

1/2 tsp pumpkin pie spice (cheesecake)

1/2 tsp cinnamon (cheesecake)


1. Mix and press into the bottom of a 9-inch pie pan.

2. In large bowl, beat together cream cheese, 3/4 cup sweetener of your choice, eggs, and vanilla and salt. Spread 1-1/2 cups of batter over the crust. To the remainder of the batter, add pumpkin, pumpkin pie spice, cinnamon, 4 Tbsp sweetener. Beat together well. Spread evenly on top of the other batter. Set the cheesecake into a pan of water so it won't crack while being baked. Bake at 325 ° F for 1 hour or until nearly set. Cool cheesecake; chill in refrigerator for 4 hours until firm. Cut cheesecake into 12 servings.

Bon Appetit!

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