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Pumpkin Crumble Cheesecake

Pumpkin Crumble Cheesecake

 

cheesecake

What’s in it?

 

Cake Ingredients:

3 – 8 oz. packages cream cheese, softened

1/3 cup SPLENDA® Brown Sugar Blend

2 T. Splenda Naturals®

3 large eggs

1 t. almond extract

1 – 15 oz. can pumpkin

½ cup vanilla Greek yogurt

2 T. almond flour

1 ½ t. ground cinnamon

½ t. ground ginger

1 t. imitation maple flavoring

2 t. vanilla extract

 

Crumble Topping Ingredients:

1 cup almond flour

2 T. chilled butter

½ t. vanilla

4 T. SPLENDA® Brown Sugar Blend

 

Let’s put it together:

Preheat oven to 350*. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Using an electric mixer, beat cream cheese, SPLENDA® Brown Sugar Blend, and Splenda Naturals® until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, almond flour, cinnamon, ground ginger, maple flavoring, and vanilla. Pour filling into prepared pan. Mix the topping ingredients by hand or in a food processor until crumbly. Sprinkle on top of cheesecake. Bake until firm, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate.
Servings/Yield: 16 servings

*NUTRITION FACTS:

Pre Serving:

Calories: 312

Total Fat: 21.68g

Cholesterol: 77mg

Sodium: 336 mg

Total Carbs: 17.71g

Dietary Fiber: 3.09g

Sugars: 4.20g

Protein: 8.13g