Pumpkin Cheesecake

Posted on November 3rd, 2016, in Desserts, Recipes.

Stevia Pumpkin Cheesecake | SweetLeaf®



  • 1 1/2 cups gingersnap cookies, crushed
  • 1/3 cup butter, melted


  • 1/2 cup pecans, finely chopped


  • 18 packets SweetLeaf® Organic Stevia Sweetener, set aside 6 packets
  • 16 oz. (2 packages) cream cheese, softened
  • 1 cup canned pumpkin
  • 1 tsp. vanilla extract
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 3 eggs


Preheat oven to 350 degrees F.

In a medium bowl, mix together the crushed cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides, of a 9-inch springform pan. Bake crust 10 minutes. Set aside to cool.

In a medium bowl, mix together the cream cheese, 12 packets of SweetLeaf® Organic Stevia, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture.

Blend 6 packets of SweetLeaf® Organic Stevia, pumpkin, cinnamon, and nutmeg into the remaining mixture. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonful onto the top. Swirl with a knife to create a marbled effect, or use a food storage bag to pipe mixture into a swirl effect.

Bake 55 minutes, or until filling is set. Run a knife around the edge of the pan to loosen the cheesecake. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Serves: 8