Scary Sweet Pumpkin Cheesecake Recipe -
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Scary Sweet Pumpkin Cheesecake

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"Try this lighter version of a pumpkin cheesecake and you will be able to eat even more!"

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Original recipe makes 20 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    5 hrs 15 mins


  1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with baking spray. Set aside.
  2. Mix crust ingredients together and firmly press onto bottom of prepared springform pan. Bake 12-15 minutes or until lightly browned and firm. Cool.
  3. Blend together cream cheese, SPLENDA® Granulated Sweetener, flour and spices on medium speed in an electric mixer until cream cheese is smooth and lump free. Scrape sides of bowl. Add pumpkin. Mix on medium speed until well blended. Scrape sides of bowl and mix until mixture is smooth and lump-free.
  4. Turn mixer on low and slowly add half-and-half, Egg Beaters® and vanilla. Blend until well mixed.
  5. Pour over prepared crust. Bake in preheated 350 degrees F oven 50-60 minutes or until center is slightly firm. Remove from oven and cool.
  6. Prepare topping. Blend all ingredients together in a small bowl until well mixed. Pour on top of cheesecake and spread evenly. Return to oven and bake for 15 minutes. Remove from oven and cool 20-25 minutes on a wire rack. Chill 4- 6 hours or overnight in the refrigerator. This, like all cheesecakes, is best if prepared a day in advance.
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  • Note
  • Serving Size: 1 slice (1/20 of cheesecake)

Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2008

I was introduced to this recipe by my sister who made it for Thanksgiving dinner. Since then, I've made it twice & both times it was a big hit! This recipe makes a big, rich cheesecake & if I didn't tell folks it's lower fat & made w/ Splenda, they'd never know by the rich, creamy taste. Some folks weren't thrilled w/ the topping so I'll try praline pecans instead. This recipe is a GREAT alternative for families w/ diabetes!

Most Helpful Critical Review
Dec 25, 2006

I made this for turkey day and used all fat free crm cheese and sprinkled sour crm topping with cinammon and it was great. Today (xmas) I am making same except using apple filling for the pumpkin.


8 Ratings

Feb 18, 2007

I get requests for this cheesecake every year! I cut down on the cinnamon in the crust because it can be a little spicy and i use about a teaspoon and a half of a pumpkin pie spice blend instead of adding all the different spices individually. I don't care for the topping but I tried pralined pecans on it this Thanksgiving and it was out of this world! This is definitely a hit!

Jan 23, 2007

I recently made this recipe without the graham cracker crust (additional carb savings) and it was a huge hit with my office for a birthday celebration. It makes a huge cheesecake which is firm, delicious and amazingly lite for a cheesecake. The sour cream on the top added an extra delicious zing. This would make a great autumn or Thanksgiving treat. The reason I did not give it 5 stars is that the outer rim of the cheesecake after unmolding was slightly hard after cooling and not as creamy as the center of the cake. The crust may have taken care of that problem but you would need to put the crust up the entire side of the springform pan. Still a keeper!!

Nov 23, 2006

I first found the basic recipein a magazine. This is a better blend Excelant!!

Sep 08, 2006

If I had not personally made this, I would have never believed that it is so low in fat and sugar free. Absolutely delish! I made it exactly as the recipe dictated. Definite do again!


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  • Calories
  • 181 kcal
  • 9%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 378 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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