Pumpkin Cheesecake Lower Carb

Submitted by Chef Toot

"Recipe from Haiti, during medical mission team 2003. The sour cream gives it a little tang! I've modified the recipe to reduce carbs and fat."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 8

ingredients

• commercial reduced fat graham cracker crust
• 8 ounces reduced-fat cream cheese, softened
• 3⁄4 cup reduced-fat sour cream
• 1⁄2 cup canned pumpkin
• 1⁄3 cup Splenda granular (or- 1/4 c sugar plus 1/4 c Splenda bulk)
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon ground cinnamon
• 1⁄8 teaspoon ground nutmeg
• 2 eggs

• TOPPING

• 1⁄4 cup reduced-fat sour cream
• 1 tablespoon brown sugar substitute
• reduced-fat whipped topping (such as Cool Whip)
• 1 1 dash ground nutmeg or 1 dash ground cinnamon

directions

1. Preheat oven to 350°F.
2. Mix with electric mixer until well blended-- cream cheese, 3/4 c sour cream, pumpkin, Splenda Blend, vanilla, cinnamon, nutmeg.
3. Add eggs and mix until blended.
4. Pour into graham cracker crust.
5. Bake for 40-50 minutes until center is nearly set.
6. Cool; and refrigerate 3 hr or overnight.
7. Topping-- Mix 1/4 cup sour cream and brown sugar substitute.
8. Spread topping over cheesecake.
9. Before serving, spoon on Cool Whip and garnish with ground cloves, nutmeg, or cinnamon.