If you are looking for something different and delish! Here it is!!
Gluten free, no sugar added and OMG is it a treat and so easy to make!
What’s in it?
Cake Ingredients:
3 – 8 oz. packages cream cheese, softened
1/3 cup SPLENDA® Brown Sugar Blend
2 T. Splenda Naturals®
3 large eggs
1 t. almond extract
1 – 15 oz. can pumpkin
½ cup vanilla Greek yogurt
2 T. almond flour
1 ½ t. ground cinnamon
½ t. ground ginger
1 t. imitation maple flavoring
2 t. vanilla extract
Crumble Topping Ingredients:
1 cup almond flour
2 T. chilled butter
½ t. vanilla
4 T. SPLENDA® Brown Sugar Blend
Let’s put it together:
Preheat oven to 350*. Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Using an electric mixer, beat cream cheese, SPLENDA® Brown Sugar Blend, and Splenda Naturals® until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, almond flour, cinnamon, ground ginger, maple flavoring, and vanilla. Pour filling into prepared pan. Mix the topping ingredients by hand or in a food processor until crumbly. Sprinkle on top of cheesecake. Bake until firm, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side. Let stand at room temperature 30 minutes. Refrigerate.
Servings/Yield: 16 servings
