Low-Sugar Layered Pumpkin Cheesecake

Ingredients

• 2 packages cream cheese
• 1/2 cup sweetener of your choice
• 2 tsp. Vanilla extract
• 2 eggs
• 1/2 cup canned pumpkin puree
• 1/2 tsp. ground cinnamon
• 1/2 tsp. apple or pumpkin pie spice
• Optional: whipped cream for serving

Directions

1. This works especially well in a springform pan. Choose a 9-inch springform pan if you want a thinner cheesecake, or use a 7-inch springform pan for a taller one. Heat the oven to 325F/170C.
2. In a large bowl, add the softened cream cheese, your chosen sweetener or sweeteners, and the vanilla. Use an electric mixer to beat everything until the mixture is smooth.
3. Add the eggs 1 at a time, beating after each addition.
4. Scoop out 1 cup of the batter and spread it across the bottom of the springform pan.
5. Stir the pumpkin, cinnamon, and pumpkin or apple pie spice into the batter that remains in the bowl, mixing until everything is evenly combined.
6. Gently spread the pumpkin batter over the plain layer in the pan.
7. Bake in the heated oven for 35-45 minutes, until the middle is just barely set. Use the shorter bake time for the thinner cheesecake; the thicker version will likely take the full 45 minutes.
8. Let the cheesecake cool, then refrigerate it for several hours or overnight.
9. Slice into 8 pieces and add whipped cream when serving, if you’d like. It will keep for a few days in the fridge, though leftovers may not be much of an issue.