Pumpkin Cheesecake | Low Sugar Recipe

Ingredients

• For the crust:
• 1 cup graham cracker crumbs
• 1 ½ teaspoons cinnamon
• ¼ cup Splenda® Granulated Sweetener
• ⅓ cup light butter, melted
• For the filling:
• 3 (8-ounce) packages fat free cream cheese
• 2 (8-ounce) packages reduced fat cream cheese
• 1 ½ cups Splenda® Granulated Sweetener
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• Pinch of ground cloves
• 1 (15 ounce) can pumpkin puree
• ½ cup egg substitute
• ¼ cup fat free half-and-half
• 1 tablespoon vanilla extract
• For the topping:
• 2 cups reduced-fat sour cream
• ½ cup Splenda® Granulated Sweetener
• 1 teaspoon vanilla
• 2 drops maple flavour