Almost Sugar-Free Pumpkin Cheesecake

We can't avoid all sugars, but this pumpkin cheesecake comes close

If you're want to reduce the sugar contents in recipes, it's much easier today than just a few years ago. Tastier, too, with all the sugar alternatives on the market. Just be sure you're buying an artificial sweetener that can be baked any time you plan to use heat. For recipes that rely on sugar for rising, however, these alternatives probably will not work.

Everyone loves cheesecake and this is a terrific change of pace for Thanksgiving dinners, but you'll love it enough to make at other times of the year, too!

Almost Sugar-Free Pumpkin Cheesecake

2 packages cream cheese, fat-free
½ cup Splenda
½ teaspoon vanilla
2 eggs
½-3/4 cup pumpkin puree
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup graham cracker crumbs
Whipped topping

Bring cream cheese to room temperature. Use a mixer to blend cream cheese, sugar, and vanilla. Lightly whip eggs in a separate bowl and blend in. Be careful to avoid overbeating with eggs. To create a double layer, dip out one cup of batter and reserve. Add the pumpkin to the larger mix along with the cinnamon and nutmeg.

Cover the bottom of a pie pan with graham cracker crumbs. (Follow directions if desired with a butter mix). Pour in the reserved one cup of batter and spread carefully on top of the crumbs. Add the pumpkin batter on top.

Preheat an oven to 325º F. Bake for about 45 minutes; center should be nearly set. Remove and allow to cool Refrigerate for at least 4 hours; overnight is better. Served with dollop of whipped topping.