DSCF3828 Edit
DSCF3828 Edit

Cookies and Cream Pumpkin Cheesecake

Recipes   Gluten Free     Seasonal     Sweets    




  • 16 oz. softened cream cheese
  • 4 oz. sour cream at room temperature
  • ⅔ cup pumpkin puree
  • ½ cup Swerve Confectioners
  • 1 TBS butter
  • 10 drops OOO Flavors Pumpkin Spice
  • 1 TBS vanilla extract
  • 1 TBS cinnamon
  • 1 TBS whole milk
  • Chopped cookie pieces with cream, as much as you want because you deserve to be happy.


  1. Line a 9-inch round pan with parchment paper and generously butter the sides of the pan.
  2. To make the crust, combine crushed cookies and melted butter in a food processor.
  3. Place the crust mixture in the bottom of the prepared pan and smooth out evenly. Place in the refrigerator.
  4. To prepare the filling, in a bowl, mix together cream cheese, sour cream, pumpkin, Swerve Confectioners, butter, flavors, vanilla, cinnamon, and milk until smooth. Fold in cookie pieces.
  5. Pour the filling over the refrigerated crust.
  6. Let the cheesecake chill overnight in the refrigerator.
  7. To serve, turn over onto a plate & enjoy.

*Note: you may need to use a offset spatula to separate from the sides of the pan

DSCF3831 Edit
Nutrition Facts

Serving Size 1

Servings 12

Calories 330
Total Fat 26g
Total Saturated Fat 14g
Cholesterol 65mg
Sodium 210mg
Total Carbs 27g
Dietary Fiber 2g
Sugars 11g
Added Sugar 9g
Swerve 7g
Protein 4g
Net Carbs: 18g