This Pumpkin Maple Cheesecake is one of my favourite which is delicious and goes great with dinner.
By using Splenda brown sugar you can make sure that you won’t send your blood sugar out of control.
It’s a great diabetic dessert recipe for Thanksgiving or Fall season. But don’t stop there you can make this dessert recipe year round.
This Pumpkin Maple Cheesecake is creamy, smooth and satisfying by using splenda you can make sure you and the whole family will enjoy it.
Degree of Difficulty
3 packages (8 ounces each) fat-free cream cheese, at room temperature
2/3 cup packed brown sugar or Splenda brown sugar
3 large eggs
1 can (15 ounces) pure pumpkin
1/2 cup low-fat maple or vanilla yogurt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon maple or rum flavoring
1 teaspoon vanilla extract
1 1/2 cups toasted pumpkin seeds
1. Preheat oven to 350°F. With an electric mixer, beat together cream cheese and brown sugar until smooth. Beat in the eggs one at a time. Blend in the pumpkin, yogurt, flour, cinnamon, ginger, maple or rum flavoring, and vanilla extract. Pour the filling into a 9" springform pan coated with nonstick cooking spray.
2. Bake 1 hour and 10 minutes. Remove from the oven and run a knife around the sides to loosen. Let stand at room temperature for 30 minutes.
3. Chill the cake, uncovered, until cold. Then cover with foil and chill at least 4 hours (or up to 3 days).
4. When ready to serve, carefully remove sides of the pan. Sprinkle each serving with 2 tablespoons of the pumpkin seeds.
Preparation Time: 15 minutes
Cooking Time: 1h 10 minutes
Total Time: 5h 25 minutes
Source:Flat Belly Diet! Diabetes
Nutritional Information Pumpkin Maple Cheesecake
CALORIES 188.1 CAL
FAT 2.9 G
SATURATED FAT 0.8 G
CHOLESTEROL 64.3 MG
SODIUM 311.2 MG
CARBOHYDRATES 26.1 G
TOTAL SUGARS 16.4 G
DIETARY FIBER 1.6 G
PROTEIN 12 G
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Pumpkin Maple Cheesecake