Low-Calorie Pumpkin Cheesecake

Preparation Preheat your oven to 325°F (163°C).

Step 1 In a large mixing bowl, combine the low-fat cream cheese, canned pumpkin puree, and granulated sugar substitute. Mix until smooth and creamy.

Step 2 Add in the vanilla extract, ground cinnamon, nutmeg, and ginger. Mix well to incorporate the spices.

Step 3 Add the eggs, one at a time, mixing well after each addition.

Step 4 Stir in the low-fat sour cream, almond flour, and crushed graham crackers until well combined.

Step 5 In a separate bowl, combine the almond flour, granulated sugar substitute, and melted unsalted butter for the crust. Mix until the mixture resembles coarse crumbs.

Step 6 Press the crust mixture into the bottom of a 9-inch (23cm) springform pan to form an even crust layer.

Step 7 Pour the pumpkin cheesecake mixture over the crust in the springform pan. Smooth the top with a spatula.

Step 8 Bake in the preheated oven for 45-50 minutes, or until the center is set and the edges are slightly golden.

Step 9 Remove the cheesecake from the oven and let it cool completely in the pan.

Step 10 Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.

Step 11 Before serving, carefully remove the sides of the springform pan.

Step 12 Garnish with low-fat whipped cream and a sprinkle of ground cinnamon.