Thursday, March 15, 2012

Sugar Free Pumpkin Oreo Cheesecake

2-8 oz pkgs. cream cheese, softened
½ c. Splenda

2 eggs
2 tbsp. sour cream
1 tsp. vanilla
½ c. canned pumpkin
Sugar Free Oreos
whipped cream

Preheat oven to 350* Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again.

Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.

Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter.

Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving.

Full sugar recipe from
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