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crustless pumpkin cheesecake

(1 rating)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Forsyth, MO

This tastes like the inside of a pumpkin pie-easy to make and doesn't taste like there is cream cheese in it at all. Crustless too. Great low carb dessert, but everyone loves it. I serve it with whipped whipping cream sweetened with a touch of cinnamon and some Swerve Sweetener.

(1 rating)
yield 9 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For crustless pumpkin cheesecake

  • 8 oz
    cream cheese, softened
  • 5
    eggs
  • 1/2 c
    swerve sweetener
  • 15 oz
    can pumpkin
  • 1 tsp
    pumpkin pie spice
  • 1 tsp
    cinnamon
  • 1 tsp
    vanilla extract

How To Make crustless pumpkin cheesecake

  • 1
    Preheat oven to 350 degrees. Spray a 8"x8" balking pan with nonstick cooking spray.
  • 2
    Beat the cream cheese in the mixing bowl of an electric mixer on high until smooth. Add the remaining ingredients and continue beating until smooth.
  • 3
    Pour into prepared baking dish and bake 40 minutes. Let cool 10 minutes. Refrigerate for at least 1 hours. Serve cold.
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