Pumpkin Cheesecake - Sugar Free Recipe

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Pumpkin Cheesecake - Sugar Free
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  1. Preheat oven to 350. Butter a 9” spring form pan and set aside.
  2. Using electric mixer, beat cream cheese well until smooth. Slowly beat in the sweetner. Add eggs, one at a time and beat well after each egg.
  3. Add remaining ingredients, scrape down the bowl and stir to combine.
  4. Pour cheesecake into prepared pan and smooth the top. Bake for 10 minutes. Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown. Turn off the oven.
  5. Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
  6. Don’t worry if the cake is a little wiggly, it will firm up.
  7. Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 286.47 Kcal (1199 kJ)
Calories from fat 246.6 Kcal
% Daily Value*
Total Fat 27.4g 42%
Cholesterol 145.14mg 48%
Sodium 266.52mg 11%
Potassium 161.33mg 3%
Total Carbs 4.04g 1%
Sugars 2.6g 10%
Dietary Fiber 0.13g 1%
Protein 6.8g 14%
Vitamin C 0.9mg 1%
Iron 0.5mg 3%
Calcium 86.8mg 9%
Amount Per 100 g
Calories 279.23 Kcal (1169 kJ)
Calories from fat 240.37 Kcal
% Daily Value*
Total Fat 26.71g 42%
Cholesterol 141.47mg 48%
Sodium 259.79mg 11%
Potassium 157.25mg 3%
Total Carbs 3.94g 1%
Sugars 2.53g 10%
Dietary Fiber 0.13g 1%
Protein 6.62g 14%
Vitamin C 0.9mg 1%
Iron 0.5mg 3%
Calcium 84.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
  • 8

Good Points

  • saturated fat free

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