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Preheat oven to 350ºF.
To make the crust, in a medium bowl, combine graham cracker crumbs, Splenda Brown Sugar Blend and cinnamon. Add in melted butter. Stir until fully combined. Press down flat into a 9-inch prepared springform pan. Set aside.
To make the filling, beat cream cheese until smooth. Beat on low while adding pumpkin puree, eggs, egg yolk, sour cream, Splenda Stevia, and spices. Add flour and vanilla. Beat together on low until well combined.
Pour pumpkin into crust. Spread out evenly and place in the oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Remove cheesecake from the springform pan. Top Pumpkin Cheesecake with a sugar-free whipped cream and a sprinkle of cinnamon if desired. Enjoy!