No sugar added Caramel Swirl Pumpkin Cheesecake. With all the flavor, though. Don’t worry about that!



The caramel isn’t needed for this to be a great success…but it does add a festive Holiday sort of touch, don’t you think?!  I used a fabulous product called Cinnamon Bliss, but any sugar free caramel sauce will work.




Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1 tablespoon Splenda granular
1/4 teaspoon cinnamon
4 tablespoons butter, melted

Three 8-ounce pkgs reduced-fat cream cheese, softened (do not use fat free)
1 1/3 cups Splenda granular
1 1/4 cups pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons heavy cream or half & half
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/8 teaspoon freshly grated nutmeg
3 large eggs
6 tablespoons Cinnamon Bliss or sugar free caramel sauce

Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and wrap a piece of aluminum foil around the bottom and up the sides. Set aside.

In a small bowl combine the cracker crumbs, Splenda, and cinnamon. Stir in the melted butter and pour into the prepared pan. Firmly press onto the bottom and 1 inch up the sides of the pan. Bake for 5-8 minutes or until golden and fragrant. Set aside to cool while making the filling.

In a large bowl beat the softened cream cheese with the Splenda until smooth. Beat in the pumpkin, vanilla, cream, cinnamon, ginger, cloves, and nutmeg just until blended. Beat in the eggs, one at a time, just until incorporated. Pour into prepared crust. Drop Cinnamon Bliss or caramel sauce in tablespoons over the top of the cake. With a butter knife carefully swirl into batter, without touching the bottom crust or mixing too much. Bake for 1 hour, or until the sides are firm and the very middle is still jiggly. You may want to cover loosely with foil during the last 20 minutes to prevent the cake from becoming too dark.

Remove from oven to a wire rack and cool for 15 minutes. Carefully run a sharp knife around the cake in the pan to loosen and continue to cool completely without removing the sides. When completely cool remove sides of pan and cover tightly. Chill for several hours or, preferably, overnight. Makes 16 servings.

Per Serving: Calories 176; Protein 6 g ; Fat 12 g; Carbs 11 g; Sugar 3 g; Sodium 213 mg


21 Comments Add yours

  1. Tinamarie says:

    Oh my goodness. I have died and gone to cheesecake heaven.

  2. Stef says:

    I am drooling! It looks so yummy!!

  3. Sabrina says:

    Hm.. I dont like pumpkin. Wonder if I could use bananas… I think I’ll try it!

  4. LuAnn says:

    Do you need to use a spring form pan? I’ve got to make this!

    1. Linda says:

      I do…this fits perfectly in an 8-inch. But if you do it in any size bigger, just reduce the baking time…maybe 10-15 minutes. It won’t be as tall, but will taste fine!

      1. Kat says:

        I baked this last night around midnight. I had to leave it out all night to cool so it wasn’t cold, but it is fantastic! Thanks for the recipe. I had to get on my husband for trying to eat it all.


  5. Laura says:

    I just ate something similar to this at Olive Garden for dessert last night…glad to have the recipe because it’s delicious! : )

  6. CaSaundra says:

    MMM this look amazing! Do you have any good recipes for a PB pie?! I have been craving peanut butter, and a pie, so I am looking to combine the two and thought you may have an idea or two.

  7. jgisvold says:

    Like stef said, I am drooling also. This looks so delicious!

  8. Angela says:

    I couldn’t stop thinking about this all day, thank you Linda and StumbleUpon 🙂 The only other pumpkin cheesecake I’ve ever found a recipe for and made was a layered one with plain cheesecake on the bottom and a creamy kind of pumpkin pie on top. This seems even better!

    Going to make it later tonight or tomorrow, but one question: does the tinfoil go around the outside or the inside? I’m thinking outside, but why is it needed?


    1. Linda says:

      Thank you for the compliment!

      I wrap the pan in foil on the outside in case the butter leaks out from the crust. Most of the time it doesn’t…but sometimes. It’s not absolutely necessary, but when I don’t it always leaks!!

  9. Diane says:

    Guess what is in my oven at this very moment, scenting my home with fall’ish bliss! Can’t wait to sample it this evening!

  10. Tanya says:

    I’m trying this next week. It looks fantastic.

  11. Dihtri says:

    Wow, this looks delicious. Can’t wait to try it!

  12. Yvette says:

    Made this for Thanksgiving and it was an even bigger hit than the Pumpkin Roll. Thanks for some excellent recipes.

  13. Deb says:

    Just curious – why did you use Splenda Granular here instead of Whey Low?
    ou usually use Whey Low.
    I am writing from Canada – where we cannot buy whey low.
    I ordered some on-line and it should be here this week – I can hardly wait to try it –

    I bought the granular, gold and powdered!

    1. Linda says:

      In things like cheesecakes, custards, pumpkin (Custard) pies, fruit desserts, etc – where the properties of sugar aren’t needed for crumb, texture, or rising (as in muffins, cakes, quick breads)…I like to use Splenda because it works very well, and, simply to save my precious Whey Low!

      You could certainly use Whey Low if you would rather. It will work wonderfully in a cheesecake, also!

  14. JoAnn Broussard says:

    Looks yummy. Can’t believe only176 calories a slice

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s