Prep time: 25 mins > Cook time: 1 hr 10 mins > Ready in: 1 hr 35 mins

Ingredients (Serves 6)

1 graham cracker crust
8 ounces (1 block) cream cheese, softened
1/4 cup granulated erythritol (or other sugar replacement)
1 teaspoon vanilla extract
1 egg

1 1/2 cup unsweetened pumpkin puree
1 cup evaporated skim milk
2 eggs
1/4 cup erythritol (or other sugar replacement)
1 ts cinnamon
1 1/2 teaspoons pumpkin pie spice


1: Preheat oven to 350 degrees.

2: Combine the softened cream cheese, 1/4 cup erythritol, vanilla, and 1 egg in a bowl. Stir well.

3: Spread the mixture into bottom of the graham cracker crust.

4: Combine the pumpkin, evaporated milk, 2 eggs, 1/4 cup erythritol, and spices in another mixing bowl. Mix until well blended.

5: Scoop spoonfuls of the pumpkin mixture onto the cheesecake mixture. Swirl with a knife and bake for 65-70 minutes or until a tester comes out clean.

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