Pumpkin Spice Cheesecake Recipe

Ingredients

Crust

• 1 ½ cups graham cracker crumbs

• ¼ cup butter, melted

• 2 Tbsp Truvia Cane Sugar Blend

Filling

• 24 oz. Neufchâtel or reduced-fat cream cheese, softened*

• ½ cup + 2 Tbsp Truvia Cane Sugar Blend

• 1 tsp blackstrap molasses

• 4 whole eggs**

• 15 oz. canned pumpkin

• ⅔ cup evaporated skim milk

• 2 Tbsp corn starch

• 1 ¼ tsp ground cinnamon

• ½ tsp nutmeg

Topping

• 16 oz. light sour cream, softened*

• 2 Tbsp + 1 tsp Truvia Cane Sugar Blend

• 1 tsp vanilla extract

• 1 tsp milk (optional)

Directions

Crust

• 1.  

  Mix graham cracker crumbs, Truvia Cane Sugar Blend and melted butter in mixing bowl until moistened.

• 2.  

  Press crumb mixture into 9” ungreased spring form pan, covering bottom and ½-inch up the sides; refrigerate for 10 minutes.

Filling

• 3.  

  Beat cream cheese and Truvia Cane Sugar Blend in a large bowl until fluffy.

• 4.  

  Beat in eggs, pumpkin, and evaporated milk.

• 5.  

  Add corn starch, cinnamon, and nutmeg and beat well. Pour mixture into crust.

• 6.  

  Bake at 325° F for 55-60 minutes or until toothpick inserted in center comes out clean.

• 7.  

  Cool for 30 minutes on cooling rack before applying the topping.

Topping

• 8.  

  Combine sour cream, Truvia Cane Sugar Blend, and vanilla in small bowl. Mix well.

• 9.  

  Spread topping on cheesecake and bake an additional 5 minutes at 325° F.

• 10.  

  Cool on rack for 1 hour and refrigerate overnight.

• 11.  

  Remove from springform pan and cut with serrated knife dipped in water.