Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake
Make Sugar-Free Layered Pumpkin Cheesecake with your favorite sweetener, or add a little sugar and make it Low-Sugar Layered Pumpkin Cheesecake; your choice!
If I had to pick one recipe that symbolizes Carb-Conscious Thanksgiving Recipes
for me it would be this Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake
that I first made for Thanksgiving 2006
. This pumpkin cheesecake is a perfect Thanksgiving dessert for anyone who’s watching their sugar intake. I do have to be honest and say that the cheesecake with a small amount of regular sugar has the best flavor, but even the sugar-free version is really good!
I originally posted this as two separate recipes, but when I decided to make the cheesecake in a Springform Pan
and re-shoot the photos I decided to combine the posts and let you make the choice of which version you’d like. You can make this delicious cheesecake with all sweetener, or add a small amount of sugar for a low-sugar version.
(Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake was updated with better photos and step-by-step instructions, November 2014.)
You can also make this in a purchased graham-cracker crust (which does add more sugar.) Or 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 tested the recipe with both a 9-inch Springform Pan
and a 7-inch Springform Pan, and both worked fine (although I prefer the thicker cheesecake with the smaller pan.) I used a low-fat Greek yogurt and cream cheese combination. Beat the cream cheese with the vanilla and the sweetener(s) you’re using. Then add the eggs one at a time and beat until combined.
Measure one cup vanilla cheesecake mixture and spread it in the bottom of the Springform Pan
of your choice (or in the 9-inch purchased Graham Cracker Crust.) Then mix the canned pumpkin and spices into the remaining batter and spread the pumpkin cheesecake layer over the vanilla layer
Bake the cheesecake in a preheated 325F/170C oven for 35-45 minutes. (It will be a shorter time for the thinner cheesecake, but I cooked it the whole 45 minutes for the thicker one.) Cheesecake is done when the center seems set. Let cool, then chill for several hours or overnight. And the bottom two photos above show my two versions with the thinner cheesecake made in a 9 inch Springform Pan
and the thicker one made in the 7-inch Springform Pan. Needless to say, both tasted great!
This is definitely one of my favorite low-sugar Thanksgiving treats!
Low-Sugar (or Sugar-Free) Layered Pumpkin Cheesecake
(Makes 8 servings, recipe originally from AllRecipes
with adaptations by Kalyn. Thanks to Laura who shared the recipe on my niece Andrea’s recipe site.)
I like this best made in a Springform Pan
to eliminate the need for the Graham Cracker Crust. Use a 9-inch Springform Pan for a thinner cheesecake or a 7-inch Springform Pan for a thicker one.
2 packages (8 oz. each) light cream cheese (not fat free cream cheese which has added sugar)
1/4 cup Stevia in the Raw Granulated Sweetener, Splenda, Swerve Sweetener, or another non-sugar sweetener of your choice (Sometimes a blend of sweeteners will give the best flavor.)
1/4 cup sugar (or use another 1/4 cup sweetener for sugar-free version)
2 tsp. Vanilla extract
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 tsp. ground cinnamon
1/2 tsp. apple or pumpkin pie spice
1 (9-inch) purchased graham cracker crust (get the lowest sugar crust you can find)
whipped cream (good, but I didn’t think it needed it)
Preheat oven to 325F/170C. In large bowl combine softened cream cheese, sweetener of your choice, sugar (or another 1/4 cup sweetener for sugar-free version) 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 or over bottom of the graham cracker crust.
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. (Use shorter baking time for a thinner cheesecake, but if you make the thicker one it will probably need the whole 45 minutes.)
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.
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South Beach Diet / Low-Carb Diet Suggestions:
Even without the added sugar, pumpkin has carbs, so this recipe would never be offically approved for Phase One. And obviously if you’re actively dieting or trying not to gain weight, the sugar-free version of this recipe is best. If you make the low-sugar verion it’s definitely a “once in a while treat” for the South Beach Diet
, best saved for a holiday like Thanksgiving.
Find More Recipes Like This One:
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. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Pumpkin Cheesecakes with Less Sugar:
Low-Sugar Spiced Pumpkin Mini Cheesecakes ~ Kalyn’s Kitchen
Low-Carb Mini Pumpkin Cheesecakes ~ All Day I Dream About Food
Low-Sugar Pumpkin Cheesecake Pie ~ Kalyn’s Kitchen
Low-Carb Pumpkin Cheesecake ~ Christine Cooks