We are in love with this Pumpkin-Maple Crustless Cheesecake recipe we chose to review! In love and pleasantly surprised at how light and airy it is.

Lightly sweetened with Splenda brown sugar blend and low fat yogurt, the flavors of pumpkin, maple, and ginger stand out nicely.

This is a nice change from some of our heavier desserts we have posted and also a good addition to our Thanksgiving menu. We figure a dessert like this is a perfect fit after eating all the turkey!

Giving credit to where it is due

Thank you to https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake for a great recipe. This is sure to be a hit with our dad come turkey day.

The holidays can be hard for diabetics but the ability to have healthier versions for dessert is a lifesaver. This Pumpkin-Maple Crustless Cheesecake recipe uses Splenda and also low fat cream cheese as well as low fat yogurt.

This is an ideal dessert for anyone wanting healthier options. For more ideas or information about Splenda, check out their website https://www.splenda.com/.

The making of Pumpkin-Maple Crustless Cheesecake

The directions for this cheesecake are not hard to follow and the prep time is mainly spent on mixing all ingredients together.

The cooking time is a bit longer at 70 minutes total but then there is the resting period of at least 30 minutes.

Now, it is really tempting to just cut into this yummy Pumpkin-Maple Crustless Cheesecake except for one tiny problem.

It has no crust which is why it it a crustless cheesecake. All great and dandy until you go to serve it and it goobers down into a puddle and doesn’t hold its shape.

Relax, that is only if you cave into the temptations to cut into the cake while it is still warm.

This is not your whip up before dinner dessert!

Once out of the oven, the cake will still be a little “wobbly” and will need to set for about 30 minutes on a cooling rack.

During this time, run a knife around the edges of the pan to loosen the cake but do not remove from the pan

The cheesecake needs to cool down and set before it can be cut. Therefore, you will need to refrigerate until completely cool and solid so plan on 4 hours or more of your dessert chillin in the fridge.

Then you can remove an hour before serving and garnish as desired. The crystallized ginger is easy to work with, chop finely to garnish. We also did a fresh whipped cream for this cheesecake.

Yes, this dessert needs a lot of resting time and is not one to try to make on short notice.

Conclusion of the Pumpkin-Maple Crustless Cheesecake review

We really like how light and airy this cheesecake is when we compare to how dense our Oreo Cheesecake Review was! The flavors are a wonderful blend of maple, pumpkin, and ginger that meld together nicely without overpowering one another.

The use of low fat products and Splenda make this recipe a great choice for diabetics!

You cannot tell that it has Splenda in it, it just tastes amazing!

We hope you give this recipe a try and let us know how it turns out for you!

Love

The Morgan Sisters

Pumpkin-Maple Crustless Cheesecake

Recipe by Tanya MorganCourse: DessertCuisine: French, AmericanDifficulty: intermediate

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Calories

130

kcal

Resting Time room temperature

30

minutes

Chill in fridge

4 hrs min.

Total time

2

hours 

This Pumpkin-Maple Crustless Cheesecake is made with Splenda brown sugar and is lightly sweetened and creamy smooth. This is a recipe review by the Morgan Sisters

Ingredients

• 3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds
  

• 1/3 cup Splenda Brown Sugar Blend

• 3 large eggs

• 1 (15 ounce) can pumpkin puree

• 1/2 cup low-fat maple or vanilla yogurt

• 2 tablespoons all-purpose flour

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon imitation maple or rum flavoring

• 1 teaspoon vanilla extract

• 1/4 cup thinly sliced crystallized ginger (garnish)

• Freshly whipped cream ( optional )

Directions

• Preheat oven to 350 degrees 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 Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.
  
• Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.
  
• When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.
  
  

Recipe Video

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