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Pumpkin-Maple Crustless Cheesecake

Pumpkin-Maple Crustless Cheesecake

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Makes 12 servings Calories 130 Prep Time 15 minutes Total Time 6 hours Made with Splenda® Brown Sugar Blend


  1. Preheat oven to 350°F. Spray the bottom and sides of a 9” springform pan with cooking spray.
  2. In a bowl using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time.
  3. Add pumpkin, yogurt, flour, cinnamon, ginger, maple flavouring, and vanilla extract; mix until smooth and thoroughly combined.
  4. Pour filling into prepared pan. Bake until outer edge of cheesecake is puffy and center is slightly wobbly, about 1 hour and 10 minutes.
  5. Remove from oven and run a thin metal spatula around the cheesecake to loosen; do not remove ring. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours.
  6. Remove 1 hour before serving. When ready to serve, carefully remove ring. Use a wet knife to cut into 12 wedges (wipe knife clean between cuts). Garnish with crystallized ginger, if desired.

Nutrition Info Per Serving

Serving Size: 1 slice (1/12 cheesecake)

Calories 130
Total Fat 2.5g
Saturated Fat 1g
Cholesterol 60mg
Sodium 420mg
Total Carbs 16g
Dietary Fiber 1g
Sugars 7g
Protein 11g