Pumpkin Cheesecake Recipe

The holidays are an easy time to slip off the fitness wagon, but if you’re looking for a sweet treat that won’t break the calorie bank…look no further than this delicious dessert!

Serving Size: 1 slice     Calories: 238     Carbs: 10g     Fiber: 3g     Sugar: 4g     Protein: 9g


1½ cup Bob’s Red Mill® Almond Meal/Flour
3 Tbsp butter
3 Tbsp Splenda®, granulated
2 8- oz package low-fat cream cheese
¾ cup Splenda®, granulated
2 tsp vanilla extract
1½ cup canned pumpkin
½ cup low-fat sour cream
4 large eggs
1½ tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp cloves, ground
¼ tsp salt


1. Heat oven to 350 degrees F.
2. Mix almond meal, 3 Tbsp of Splenda®, and melted butter.
3. Pat mixture into 9-inch spring form pan.
4. Bake for 8-10 minutes until the crust begins to brown. Be careful not to burn.

1. Reduce oven to 300 degrees F.
2. Place cream cheese, remaining Splenda®, vanilla in a large bowl and mix until smooth.
3. Add pumpkin and sour cream, and mix on medium speed until blended.
4. Add eggs one at a time, mixing between each.
5. Add spices and salt and blend.
6. Pour filling over crust, tapping the pan gently on your counter to settle it.
7. Bake for 1 hour 10 minutes or until a knife inserted in the center comes out clean.
8. Remove from oven; allow to cool at least 20 mins before removing the ring from the pan.
9. Chill for at least 2 hours before serving.