Dessert

No-Sugar Layered Pumpkin Cheesecake is for Dessert.

No-Sugar Layered Pumpkin Cheesecake takes 10 minutes to prepare.

No-Sugar Layered Pumpkin Cheesecake takes 40 minutes to cook.

No-Sugar Layered Pumpkin Cheesecake makes 8 servings.

The ingredients for No-Sugar Layered Pumpkin Cheesecake are:

2 packages (8 oz. each) 1/3 less fat (not fat free)
1/2 cup erythritol
3/4 tsp pure Stevia
1/2 tsp. vanilla extract
2 eggs
1/2 cup canned pumpkin puree (NOT pumpkin pie filling)
1/2 tsp. ground cinnamon
1/2 tsp. apple pie spice
a pinch each of nutmeg and cloves
non-stick spray for baking dish

Here is how you make No-Sugar Layered Pumpkin Cheesecake:

Preheat oven to 325 F. In large bowl combine softened cream cheese, erythritol, stevia, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time. Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed VERY lightly with non-stick spray. (Spraying too much creates difficulty in getting the first layer to spread evenly.)Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer. Bake in preheated oven 35-45 minutes, or until center is almost set. Allow to cool, then chill several hours or overnight. Serve with whipped cream if desired and wait for compliments.Serving Size:?8 servings

The nutritional information for No-Sugar Layered Pumpkin Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 163.3

• Total Fat: 13.3 g
• Cholesterol: 86.2 mg
• Sodium: 258.3 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 0.4 g
• Protein: 5.7 g

The dietary needs meet for No-Sugar Layered Pumpkin Cheesecake is Sugar Free