Sunday, November 19, 2006

Recipe for Sugar Free Pumpkin Cheesecake

Sugar-Free Pumpkin Cheesecake
Sugar-Free Pumpkin Cheesecake, made with Splenda or Stevia Granulated.

Yesterday, as part of a series on Thanksgiving Recipes, I showed you my Pumpkin Cheesecake with Less Sugar and promised I'd be back with the sugar free version. This sugar-free cheesecake is not as pretty because I don't have a pie pan (shocking, I realize) so I had to make it in a plain rectangular glass casserole dish. I'm not going to lie and say the one that had some sugar wasn't slightly better than this version, but this was still really, really good for a dessert without any added sugar at all. If you're actively trying to lose weight, this could be a fantastic dessert option.  And Karina reminded me that it's also Gluten-free, for people who might be wondering.

Sugar Free Layered Pumpkin Cheesecake without the graham cracker crust and with the low fat cream cheese I used would be only 1 or 2 carbs per serving.   For phase two or three, I might substitute one or two tablespoons of the Splenda with sugar for a cheesecake that's still lower in sugar than my reduced sugar version.   And next time I might experiment with one of Karina's almond crusts made with Splenda, or simply put a layer of finely chopped pecans in the bottom of the dish to make a nut crust.

No-Sugar Layered Pumpkin Cheesecake
(8 servings, recipe from Laura, who found the original version on AllRecipes, with adaptations by Kalyn)

2 packages (8 oz. each) light cream cheese (not fat free)
1/2 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 which contains sugar)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice (recipe called for pinch each of nutmeg and cloves, but I didn't have any cloves)
non-stick spray for baking dish (use very sparingly or it makes it hard to spread the cheesecake)
whipped cream (optional, I didn't think it needed it)

Preheat oven to 325 F. In large bowl combine softened cream cheese, 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 glass or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer spread evenly. Next time I would put a very thin layer of chopped pecans over the nonstick spray.)

Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. 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.

I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

South Beach Suggestions:
Splenda or Stevia-in-the-Raw Granulated Sweetener would be approved for any phase of the South Beach Diet, but cream cheese is still a limited food and pumpkin would make this restricted to phase 2 or 3 of the diet.

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 Cheesecake You Might Like:
Low Carb Pumpkin Cheesecake Recipe from Christine Cooks is another one that looks great!

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! counter customizable free hit

counter customizable free hit


Anonymous said...

Hi Kalyn!

What a simple way to create a gluten free pumpkin cheesecake! Looks yummy.

Kalyn said...

Karina, thanks for letting me know this is gluten-free. I thought it was, but wanted to be sure.

Anonymous said...

Kalyn, the Sugar Free Pumpkin Cheesecake looks awesome(is it really sugar free?). I am going to try this one over the holidays.

christine said...

Oh how funny, Kalyn! I made a sugar-free pumpkin cheesecake last night and was all prepared to post it today when I saw yours. Which, by the way, looks better than mine!
On comparing your ingredients to mine, I feel they are different enough for me to go ahead and post mine. You'll see it on my blog later today. Du,du,du,du...great cooks channeling!

Kalyn said...

Indosungod, it's completely sugar-free with the Splenda I used in this version. (For phase 2 or 3 I might I use a tiny bit of real sugar.)

Christine, even if they had been the same recipe, you still should post yours. I always love to see how someone else interprets a recipe differently than I did. Now I'm curious to see your version. You can never have too many good sugar-free pumpkin cheesecake recipes!

Kalyn said...

ARghh. I can't type lately. Indosungod, there are too many I's in there!

Annie said...

I was actually looking for a low carb recipe because my husband and I are doing our first low carb thanksgiving. :)

I actually ahd a question? We usually make cheesecake with a nut crust. We use walnut/pecan/almond or whatever nut we have available and some melted healthy balance margarine and splenda. Do you know if the time to cook will change with this crust?

Mimi said...

Can I get a job in your kitchen, Kalyn?

Cheesecake is something I always want this time of year. A few years back when I worked for an ad agency, it was my job to prepare the annual Christmas brochure for a store that specialized in cheesecake.

So along with chocolate, cheesecake is on my crave list for TG week.

This looks good!

Kalyn said...

Annie, I think a crust like that would be great on this. I don't know any reason why the cooking time would change. I actually cooked mine about 10 minutes longer than the original recipe called for (nearly 45 minutes) and I decided it was done by the feel of it more than anything. It won't be really firm until you chill it.

Mimi, you're hired! When can you start?

Jan said...

Oh this looks sooooo good. I might have to give this a try even though our Thanksgiving was last month.

Maryam in Marrakesh said...

Oh as a diabetic that needs to lose 5 pounds, this might just be the ticket. (And so pleased to hear that there is a Moroccan restaurant in your town. If you review it, let me know and I will link your blog). Thanks Kalyn - all sounds yummy as usual.

Domestic Slackstress said...

... and you give the recipes away for FREE! I can't wait to impress my guests with this guilt-free one.

Junior said...

Thanks for the recipe. However, I found out afterwards that the Wegman's(store) brand cream cheese is NOT gluten free. So, the people at work enjoyed little cheesecake bites instead. There was plenty because I doubled the recipe for a 13X9 pan. I used the entire 15 oz. can of pumpkin puree and I was quite happy with the results. I wonder if goat cheese could be subbed for the cream cheese? For next time : )
Thanks again!

Kalyn said...

Junior, sorry if we steered you wrong on the cream cheese. I have no idea what would have gluten in cream cheese, so maybe a different brand would be gluten free? I'm not sure about goat cheese, let me know if you try it.

freedomyears said...

The cheesecake looks delicious! love to try it someday. this is perfect for my sugar-free diet. thanks for sharing.

Anonymous said...

Both recipes look delicious! After quite a bit of searching, I found the pumpkin puree at a small grocery store in my town. The pumpkin pie spice and cinnamon were on sale - score! I even bought an electric mixer because, the last time I made cheesecakes, I had the stir the cream cheese by hand. Not fun. I am going to use an almond crust. Not sure if I am going to make Karina's delicious crusts because they'll just add calories. It's Thanksgiving, but I don't want to go crazy with indulgence. Kalyn, thank you for posting all these recipes. I'm really excited that I'll get to have something like pumpkin pie. Maybe even better!

Kalyn said...

Anonymous, that's great! Hope you enjoy it. I actually like pumpkin cheesecake better than pie!

Amy said...

This was a wonderful pie!! I did a pecan and almond crust by layering them on the bottom. I also used a piece of wax paper to ensure easy removal. I think I am going to make another, but this time not add the pumpkin.

Kalyn said...

Love the idea of a pecan and almond crust for this. Now I'm thinking I'll try making it without the pumpkin too and see how it turns out. Thanks for the great idea.

Anonymous said...

I tried this recipe, and it is awesome! I didn't have enough cream cheese in my fridge and just used 1.5 packages, it seemed to work out well.

Kalyn said...

Anonymous, glad you liked it, and also good to know it will work with a bit less cream cheese in a pinch!

beth said...

Kalyn, if it wasn't 10:30 pm, i'd run to the market to buy ingredients for this. It looks and sounds delicious! I will make this week and let you know how it turns out. Yummy!

Anonymous said...

I'm looking for a sugar free pumpkin pie (not cheesecake) recipe. Can't find one I had one years ago that used Cool Whip and sugar free vanilla pudding...does anyone have a recipe similar? I remember it tasted wonderful and my diabetic mother could eat it.

Kalyn said...

I haven't seen a recipe for sugar free pumpkin pie (maybe someone else will have a suggestion, hope so!)

I do have this recipe for Low Sugar Pumpkin Cheesecake Pie that's kind of a cross between pumpkin pie and cheesecake if you want to take a look at it.

Blogging tips