Thursday, November 06, 2008

Reduced Sugar Layered Pumpkin Cheesecake for Thanksgiving

Low Sugar Pumpkin Cheesecake
Reduced Sugar Layered Pumpkin Cheesecake is delicious!
(Updated November 2008) If there was ever a recipe that deserved to get tagged for Recipe Favorites, it would be this Reduced Sugar Pumpkin Cheesecake that I first made for Thanksgiving 2006. Now in the U.S. we're getting close to Thanksgiving again, and I'm still adding to my collection of Thanksgiving Recipes. This pumpkin cheesecake is a perfect Thanksgiving dessert for anyone who wants South Beach Diet friendly Thanksgiving recipes or who's watching their sugar intake.

If you don't care about dieting or limiting sugar, you could definitely make the recipe with all sugar and it would still be a pretty low-sugar dessert. I made this version with half sweetener and half sugar, and also made a Sugar-Free Pumpkin Cheesecake with no crust.  Even if you're splurging on this version for the holiday, you might like to have the sugar-free version as an everyday dessert option if you're a South Beach dieter.

Reduced Sugar Layered Pumpkin Cheesecake
(8 servings, recipe originally from AllRecipes with adaptations by Kalyn. Thanks to Laura who shared the recipe on my niece Andrea's recipe site.)

2 packages (8 oz. each) light cream cheese (not fat free)
1/4 cup sugar
1/4 cup Splenda or Stevia in the Raw Granulated Sweetener
1/2 tsp. Vanilla extract (I used a bit more)
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice (recipe called for a pinch each of ground nutmeg and cloves, but I didn't have any cloves)
1 (9-inch) purchased graham cracker crust
(get the lowest sugar crust you can find)
whipped cream (optional, I didn't think it needed it)

Preheat oven to 325F. In large bowl combine softened cream cheese, sugar, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of graham cracker crust.

Add pumpkin and spices 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 almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.

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South Beach Suggestions:
This reduced-sugar layered pumpkin cheesecake with a graham cracker crust has about 21 carbs per serving. Out of that number, about 13 carbs are sugar, and the rest is in the crust. That's pretty low sugar for a dessert that does have some sugar, but still this is definitely a "once in a while treat" for the South Beach Diet, best saved for a holiday like Thanksgiving.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Cheesecakes with Less Sugar:
Low-Sugar Spiced Pumpkin Mini Cheesecakes
Low-Sugar Pumpkin Cheesecake Pie
Low-Sugar Raspberry Cheesecake with Pecan Crust

Blogger Disclosure:
Posts may include links to my affiliate account at, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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Kalyn said...

I'm kind of surprised that no one has noticed that the carb count on the AllRecipes post is higher than what I listed for the full sugar version. Just in case someone does notice, I added up the carb counts on the packages of the ingredients I used and then divided by eight for eight servings. Remeber I skipped the whipped topping which does have carbs. I think various brands of things like canned pumpkin can be different, and I always choose the one with the least carbs when I'm shopping. I'm confident that my numbers are correct for the brands I used. I used Libby canned pumpkin if anyone is interested.

Anonymous said...

Hi Kalyn,

If you have a Wild Oats or a Whole foods nearby, ask them to order whole wheat phyllo! I think it's from Fillo Factory.

Kalyn said...

Anonymous, thanks for the tip. We do have a Wild Oats right by my house so I'll go there today. I didn't think of looking there. (Salt Lake is getting a Whole Foods store soon - I'm very excited!

Elaine said...

Hi, Kalyn, not sure if you will see this comment as it is almost a year since the original post, but here goes. I was looking for something to make for Thanksgiving dessert, but did not want to make the "usual" pumpkin pie. Last year, a restaurant near where I used to live made an amazing pumpkin cheesecake pie. It was completely blended, no separate layer of cheese but the recipe I found for one similar just didn't do it for me. My favorite dessert is cheesecake, my Mom's version with layer of cream cheese then a layer of sour cream. Totally delish, now I am craving! ;~)
In any case, your recipe sounded like it fit the bill, so made it last night to try tonight, a test run, so to speak.
Well, both my Mom and Dad thought it was great, I was more along the lines of "this is one of the best things I have ever eaten"!

Thanks so much for your blog, I look forward daily to reading, in fact, seem to spend a good portion of my time online reading the blogs I subscribe to then adding recipes to my virtual recipe box.As bad as I used to be what with saving all those torn from magazines in numerous manila file folders, filling all those hanging files to bursting. I am sure you can relate.

Take care,

Kalyn said...

Elaine, thanks for the nice feedback. I also adored this recipe, in fact I'm making it this year for the Thanksgiving dinner I'm going to at my sister's house. (And I can definitely relate to spending hours reading blogs and saving recipes! But isn't it so much fun!)

MyKitchenInHalfCups said...

Sometimes I feel such the odd man out since I love pie but so many times the crust is just better left off.
Somehow pumpkin cheesecake is such a natural. This is lovely.

Coffee and Vanilla said...

Looks delicious, cooking with pumpkin is a new thing to me so never made any cake with it yet... I will definitely give a try this recipe ;)

Have a nice weekend, Margot

Jeanne said...

Do you know, this October's trip to the USA was the first time I'd ever tasted a pumpkin cheesecake? Scandalous, I know! Definitely want to bookmark and try this one :)

Bill said...

So I made this again this weekend for some of my wife's family who were over to watch a football game. They loved it and I put Cool Whip Free on it. Delicious. If anyone hasn't tried this they're missing a really yummy dessert. Only problem is it's addictive. Have to be careful or I could eat the whole pie.

Patty said...

I tried this tonight for one of the desserts and loved it! Thanks for the great recipe.

Anonymous said...

Hi Kalyn,

I don't know if you'll see this comment since this is an old post, but I made this and it is super delicious. However, I must have done something wrong because my pumpkin layer was not very thick and did not cover the cream cheese layer. It doesn't seem as though 1/2 cup of pumpkin is enough. Did I read that wrong? Any advice?


Kalyn said...

Terri, it really is 1/2 cup pumpkin, mixed with half the cheesecake batter. Did you forget to divide the cheesecake batter? That's the only thing I can think of.

Kara said...

Hi Kalyn,

Your blog has single handedly made it possible for me to be successful on the South Beach diet, and I want to THANK YOU for taking the time to post amazing recipes. Since it's Valentine's Day, I decided to make the pumpkin cheesecake even though it's traditionally more of a Fall treat. We think it's AH-MA-ZING!!!

Thanks again!

Kalyn said...

Thanks Kara, so happy to hear that. And I agree, I'd eat this cheesecake any time of year!

Anonymous said...

This pumpkin pie was delicious! My family loved it too. Thanks for your wonderful recipes. Because of your site, my family is eating very healthy. Almond flour is a wonderful product too. Thanks for pointing out that we can get it in Utah. I run up to Honeyville in SLC once a month now. :) Tam

Lisa @ eating one bite at a time said...

Hi, Kalyn! Just found your site while looking for desserts to make lower on the glycemic index. I am avid baker and my sister and I (we live together) are both diabetics. She has been on me about making so many desserts-but that is how I relax! I made this layered cheesecake last nite....and we LOVED it! Thank you so much! I am often on the anti-Splenda band wagon, but do have some and used it in this and it was delicious! Thanks also for the review on Stevia in the Raw. I have been using Truvia and such for awhile, but sometimes taste the bitterness. I will definitely be trying Stevia in the Raw! Great site! Can't wait to try more recipes!

Kalyn said...

Lisa, thanks for that nice review of this recipe. So glad you enjoyed it and hope the blog will be helpful when you're baking for your sister.

Luana said...

Kalyn, this was really great. I made a crust with almond flour to keep the carbs down. I made it with sweet potato instead of pumpkin. I bought the yellow sweet potatoes by mistake, so it didn't have the visual impact that the orange ones would have, but the flavor was spot-on. Thanks!

Kalyn said...

Luana, so glad you liked it. Now I'm wondering why I never tried this with sweet potato; must try that sometime.

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