Pumpkin Cheesecake | SweetLeaf®


  • 1 1/2 cups gingersnap cookies, crushed
  • 1/3 cup butter, melted
  • Optional
  • 1/2 cup pecans, finely chopped
  • Filling
  • 18 packets (set aside 6 packets) SweetLeaf® Organic Stevia Sweetener
  • 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
  • Directions

    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.

    Nutrition Facts

    • Per Serving: 1
    • Calories: 432
    • Carbs: 22g
    • Fats: 34g
    • Protein: 8g
    • Sodium: 390mg
    • Sugar: 7g