Best 4 Splenda Pumpkin Cheesecake Recipes
Fulfill your sweet cravings with a delightful "Splenda Pumpkin Cheesecake," a dessert that combines the flavors of fall with the goodness of Splenda. This low-calorie cheesecake features a smooth and creamy pumpkin filling nestled in a graham cracker crust. Whether you're a seasoned baker or a beginner looking for a special treat, this recipe guide will take you through the steps to create a delectable and guilt-free pumpkin cheesecake that will please even the most discerning palate.
Check out the recipes below so you can choose the best recipe for yourself!
SPLENDA PUMPKIN CHEESECAKE
Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Combine crumbs and melted margarine. Press into bottom of 9.
- inch springform pan. Place in freezer while preparing filling.
- For filling: In large mixing bowl with mixer at medium speed, beat cream.
- cheese until soft and creamy. Add remaining ingredients; beat at low.
- speed until blended and smooth, about 1 minute.
- Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
- sides begin to pull away from pan and filling is set.
- Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
- on rack to room temperature. Cover; refrigerate for 2 hours or until.
- serving time.
SPLENDA PUMPKIN CAKE
I have not tried this recipe. I'm posting this for future use. I got this recipe from Lea in WV at Obesity Help. This was a Betty Crocker recipe and was full sugar and even included a confectioner's sugar glaze on top. You do NOT miss that glaze in this cake! I've made this cake numerous times for bake-sale type fundraisers (both my bariatric support group AND my 4-H club) and it is always a hit and sells out at every event. Great option for diabetics and WLS postops. This is a very simple, dump-it-all-in-the-bowl cake batter. I've made it with the regular, yellow box Bisquick AND with the white, Heart Smart version and could not tell the difference... I have already cut the brown sugar back and subbed Splenda for part of it. The 1/2 cup brown sugar is the same amount you'd get if you used Splenda brown sugar in place of the original amount of brown sugar... I make mine in a bundt pan and slice into 15 slices. How much sugar do you figure there is in 1/15th of a half cup of brown sugar??
Provided by internetnut
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
- Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
Nutrition Facts : Calories 188.6, Fat 8.3, SaturatedFat 3.4, Cholesterol 65.6, Sodium 352, Carbohydrate 24.8, Fiber 0.7, Sugar 10.4, Protein 4.1
LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
NEW YORK STYLE CHEESECAKE- SPLENDA VERSION
Being Italian, I have a ton of family recipe's that have been handed down for generations that I love, but since I'm getting older, I have started to now play with them and make healthier versions. This is a true NY style cheese cake made with Ricotta, but i eliminated the sugar and some of the fat without compromising the taste. This is a dense, but light, cheesecake that you can serve as is or with fruit topping. I hope you enjoy as much as my family has. You really do have to refrigerate overnight or at least 8 hours for it to firm up.
Provided by ItalianMomof2
Categories Cheesecake
Time 2h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 325°F.
- Wrap a 10" springform pan with aluminum foil and then spray the inside with a non stick cooking spray. (You have to cook the cake in a water bath and the aluminum foil creates an extra layer of protection between pan and water).
- Melt butter and cool.
- Add Ricotta and cream cheese to mixer and beat till smooth and creamy.
- Add Splenda to mixture, 1/4 cup at a time, till incorporated.
- Add the eggs one at a time to mixture and continue to mix on low.
- Sift Flour and cornstarch together, then add to mixture on low speed. beat for 30 seconds.
- Add Lemon Juice and Vanilla, beat 15 seconds.
- Add Butter, beat for 10 seconds.
- Add Sour Cream, beat for 15 seconds, make sure to scrape sides as needed.
- Put springform pan into larger baking pan and pour mixture into pan. It will go all the way to top, but don't worry.
- Pour hot water into outer baking pan, till it goes about 1/2 way up springform pan.
- Bake on center rack about 1-1/2 hours. The center should be slightly jiggly.
- Remove from oven, take out of bath, remove foil and cool completely on rack.
- Once cooled, Put in fridge for at least 8 hours.
- When your ready to serve, you should just be able to open side of springform pan and serve. if the sides do stick, just run a butter knife around the edges, but since I started using Splenda, I never have to do that for some reason.
- Note: when baking the cake, at times, it will rise above the top of pan and split open, don't worry, when you take it out to cool, it will fall slightly and all go back together.
Tips:
- Use a springform pan: This will make it easier to remove the cheesecake from the pan once it's done baking.
- Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients.
- Don't overbeat the cheesecake batter: Overbeating can cause the cheesecake to be dense and crumbly.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving: This will help it to set properly.
Conclusion:
This recipe is a delicious and festive way to enjoy pumpkin cheesecake. The Splenda makes it a guilt-free treat that can be enjoyed by everyone. With its creamy texture, pumpkin flavor, and graham cracker crust, this cheesecake is sure to be a hit at any gathering. Whether you're serving it for Thanksgiving, Christmas, or just a special occasion, this cheesecake is sure to please everyone.
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