Razzle Dazzle Sugar-Free Pumpkin Cheesecake

Submitted by Paris D

"From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!"

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 2 10-inch cheesecakes
• Serves: 32

ingredients

• 2 cups graham cracker crumbs
• 3⁄4 cup ground hazelnuts, toasted (see note)
• 1⁄2 cup Splenda granular
• 1⁄2 cup butter, melted (1 stick)
• 16 ounces reduced-fat cream cheese, softened (2 packages)
• 2 cups Splenda granular
• 1 tablespoon vanilla
• 1⁄2 cup sour cream
• 1⁄2 cup whipping cream
• 1 1⁄2 teaspoons ground cinnamon
• 3⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground cloves
• 1⁄4 cup flour
• 8 eggs
• 3 cups canned pumpkin (slightly less than a 29 oz. can)

directions

1. Preheat oven to 400°F.
2. Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
3. In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
4. Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
5. Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
6. Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
7. Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.