Lightened Up Pumpkin Cheesecake Recipe

Instructions

For the Graham Cracker Crust

• Preheat oven to 350 degrees Fahrenheit
• Pulse graham crackers in food processor until reduced to a fine crumb.
• In a medium bowl, stir together the graham cracker crumbs, 1/2 Tablespoon sugar substitute, 1/2 tsp cinnamon and 6 Tablespoons melted butter.
• Transfer into a 9-inch springform pan with 3″ tall walls and use your hands to secure crumbs to the bottom of the pan and about 1″ up the walls of the pan.
• Bake at 350˚F for 8 minutes.
• Remove from oven and allow to cool until room temperature.

For the Filling

• Keep the oven preheated at 350 degrees Fahrenheit.
• In the bowl of a stand mixer, with the paddle attachment, beat the 3 packages of softened cream cheese with 3/4 cups brown sugar substitute on a medium speed until thoroughly whipped smooth, scraping down the bowl as needed.
• In a separate mixing bowl, whisk, by hand, 15 ounces pumpkin puree, 3 large eggs, 1/4 cup sour cream, 2 Tablespoons flour, 2 teaspoons pumpkin pie spice, 1/4 tsp salt and 1 Tablespoon vanilla extract.
• Continue to whisk until well combined.
• Add the pumpkin mixture to the cream cheese mixture and continue mixing with the paddle attachment at a low speed until completely combined, scraping down the sides of the bowl as needed.
• Transfer the filling to the cooled, pre-baked graham cracker crust.
• Bake on the center rack at 350 Fahrenheit for 1 hour.
• Turn off heat, prop the oven door open slightly, allowing the cheesecake to cool inside the oven for 45 minutes.
• Remove the cooled cake from the oven and let it cool further to room temperature.
• Once the cheesecake has reached room temperature, cover with plastic wrap and refrigerate until completely chilled (at least 4 hours, best if over night).