Pumpkin Crumble Cheesecake!

From the kitchen of The Happy Diabetic Chef Robert Lewis

Yield: 16

 

INGREDIENTS:

 Cake:

3  8oz. packages reduced fat cream cheese, softened

1/2 cup SPLENDA® Brown Sugar Blend

3 large eggs

1  15oz. can pumpkin

½ cup lowfat vanilla Greek yogurt

2 tablespoons almond flour

1 ½ teaspoons ground cinnamon

½ teaspoon ground ginger

1 teaspoon imitation maple flavoring

2 teaspoons vanilla extract

1 teaspoon almond extract

 

Crumble Topping:

1 cup almond flour

2 tablespoons chilled butter

½ teaspoon vanilla extract

4 tablespoons SPLENDA® Brown Sugar Blend

 

DIRECTIONS:

 Cake: Preheat oven to 350° F. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Using an electric mixer, beat cream cheese and ½ cup of SPLENDA® Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, 2 tablespoons of flour, cinnamon, ginger, maple flavoring, 2 teaspoons of vanilla, and almond extract. Pour batter into prepared pan.

Topping: Mix all of the topping ingredients by hand, or in a food processor until crumbly. Sprinkle on top of the cheesecake. Bake in preheated oven until firm, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge of the pan, but do not remove the pan side. Let stand at room temperature for 30 minutes. Refrigerate at least one hour.

Servings/Yield: 16 servings

 

NUTRITION FACTS Per Serving (1/16th of cake):

Calories: 220, Total fat: 13g, Saturated fat: 5g, Cholesterol: 65mg, Sodium: 170 mg, Total Carbs: 17g, Dietary Fiber: 2g, Sugars: 14g, Protein: 8g

 

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