For Heart Month, we’re trying out Club Red recipes at home and sharing the results with you.
Pumpkin cheesecake is one of my favorite desserts, especially during the holiday season. Who knew there was a healthier version?
I’m not one for super-sweet desserts and when I saw that this recipe didn’t use sugar I was very intrigued. With less than a cup of condensed milk, the cheesecake swirl came out fluffy and creamy.
The one change I made was using a whole-wheat pie crust, which really complemented the flavor. The only drawback is that the cooking and cooling time is a bit long, but that’s the story with any cheesecake. With only four key ingredients and a good mixture of spices and an awesome crust, this recipe is a cinch!
Stars: 4 out of 5