Sugar-Free Pumpkin Cheesecake

Introduction

This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sucralose, and cinnamon. This cheesecake is a little unorthodox because it has no crust. However, it is incredibly delicious! You could make a crust with ground almonds, butter, sucralose, and cinnamon.

Number of Servings: 1

Ingredients

• 3 (8 oz.) packages reduced fat cream cheese, at room temperature



• 1 1/2 cups sucralose powder (such as Splenda)



• 1 teaspoon pure vanilla extract



• 1/2 teaspoon cinnamon



• 1/8 teaspoon freshly grated nutmeg



• 2 large eggs



• 2 large egg yolks



• 1 15 oz. can pumpkin



• 1/4 cup heavy cream

Tips

Top with pecans, if desired.

Directions

1. Preheat the oven to 350° F.



2. Beat the cream cheese, sucralose, vanilla, cinnamon, and the nutmeg with an electric mixer until smooth and fluffy. Make sure to scrape down the bowl as needed. Add the eggs and yolks and beat just until blended. Beat in the pumpkin and cream.



3. Pour the batter into an ungreased springform pan, and place it on a baking sheet.



4. Bake until the center is nearly set, 60-70 minutes. Cool on a wire rack for 15 minutes.



5. Run a sharp knife between the cake and the sides of the pan to release it. Remove the sides of the pan. Cool completely on the rack. Cover and refrigerate until well chilled before serving, at least 4 hours.



10 to 12 servings.