How to Make Sugar Free Layered Pumpkin Cheesecake

My husband LOVES cheesecake. Unfortunately, he's diabetic. I modified this recipe from Betty Crocker with AMAZING results. It's gorgeous and DELISH!!!

How to Make Sugar Free Layered Pumpkin Cheesecake Recipe
8 Steps
Ingredients
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1

Heat oven 300 F. Grease 9" springform pan with butter. Wrap foil around pan to catch drips.

2

Crush cookies. Mix cookies with butter and ginger. Press crumb mixture into bottom and 1" up side of pan. Bake 8-10 min. Cool 5 min.

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3

In large bowl, beat cream cheese on medium until smooth and creamy. On low speed, gradually beat in Stevia. Then beat in eggs, one at a time. Spoon 3 cups into pan, spread evenly.

4

Stir pumpkin, spices into remaining cream cheese mixture. Mix with wire whisk until smooth. Spoon over mixture in pan.

5

Bake 1 hour, 25 minutes or until edges are set but center is cheesecake still jiggles slightly when moved.

6

Leave cheesecake in OFF oven w/ door open 4" 30 min. Remove from oven. Place on cooling rack. Without releasing pan, slide knife around edge. Cool in pan 30 min. Cover, refrigerate 6-24 hours.

7

Run knife around edge of pan to loosen cheesecake again. Carefully remove side of springform pan. Place cheesecake on serving plate. Store covered in refrigerator. Serves 16.

8
Gorgeous, every time. And no one will know it's sugar free.

Gorgeous, every time. And no one will know it's sugar free.

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