Reduced Sugar Layered Pumpkin Cheesecake

(from kylerhea’s recipe box)

Source: Kalyn's Kitchen

Categories: Desserts, October2011, Pumpkin, Thanksgiving, pie


  • 2 packages (8 oz. each) light cream cheese (not fat free)
  • 1/4 cup sugar
  • 1/4 cup Splenda
  • 1/2 tsp. Vanilla extract (I used a bit more)
  • 2 eggs
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. apple pie spice (recipe called for a pinch each of ground nutmeg and cloves, but I didn't have any cloves)
  • 1 (9-inch) purchased graham cracker crust
  • (get the lowest sugar crust you can find)
  • whipped cream (optional, I didn't think it needed it)


  1. Preheat oven to 325F. In large bowl combine softened cream cheese, sugar, Splenda, 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 graham cracker crust.

  2. Add pumpkin and spices to remaining batter and stir until blended. Carefully spread pumpkin layer over first layer in the crust. 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.

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