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 1/2 cup unsweetened pumpkin puree
1 cup evaporated skim milk
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.