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Low-Sugar Layered Pumpkin Cheesecake

Low-Sugar Layered Pumpkin Cheesecake
  • Category

    Dessert

  • Cusine

    American

What do you need?
How to make?

Ingredients

2 packages cream cheese

1/2 cup sweetener of your choice

2 tsp. Vanilla extract

2 eggs

1/2 cup canned pumpkin puree

1/2 tsp. ground cinnamon

1/2 tsp. apple  or pumpkin pie spice

Optional: whipped cream for serving

Directions

I like this best made in a Springform Pan .   Use a 9-inch Springform Pan for a thinner cheesecake or a 7-inch Springform Pan for a thicker one. Preheat oven to 325F/170C. In large bowl combine softened cream cheese, sweetener of your choice, and vanilla. Beat with electric mixer until smooth. Beat in eggs, one at a time. Remove one cup of batter and spread into bottom of Springform Pan. Add pumpkin, cinnamon, and pumpkin or apple pie spice to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer in the crust. Bake in preheated oven 35-45 minutes, or until center is barely set. Allow the cheesecake to cool; then chill several hours or overnight. Cut into eight pieces and serve with whipped cream if desired. This will keep for a few days in the fridge, but you probably won’t have any leftovers.