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Pumpkin Cheesecake


For the base:

1 1/2 cups flour
1/3 cup Splenda
1/2 tsp. cinnamon
3/4 cup unsalted butter/cut up

For the filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can organic pumpkin puree
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups agave nectar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
4 tablespoon all-purpose flour
1 teaspoon vanilla extract

sugar free pumpkin cheesecake

1.  Preheat oven to 350 degrees F.

For the base:

2.  In a food processor add flour, Splenda, and cinnamon. 
3.  Add butter and mix until resembles a crumbled look. Press down in a 9" springform pan.
4. Bake about 25 minutes or until golden brown.  Set cheesecake base aside. 

For the filling:

5.  Using a food processor, beat cream cheese until smooth in texture. 
6.  Add organic pumpkin puree, eggs, egg yolk, sour cream, agave nectar, and all the spices.
7.  Mix in flour and vanilla. 
8.  Beat together until well combined.  Be sure not to overbeat the mixture as this will cause the cheesecake to be more likely to crack when baking.
9. Pour into springform pan on top of already baked crust.
10. Bake for 1 hour then remove from oven to cool.

*serve cold with no sugar added cool whip