Razzle Dazzle Sugar-Free Pumpkin Cheesecake

• cups graham cracker crumbs↗2 cups
• cup ground hazelnuts↗3⁄4 cup

  toasted (see note)

• cup Splenda granular↗1⁄2 cup
• cup butter↗1⁄2 cup

  melted (1 stick)

• ounces reduced-fat cream cheese↗16 ounces

  softened (2 packages)

• cups Splenda granular↗2 cups
• tablespoon vanilla↗1 tablespoon
• cup sour cream↗1⁄2 cup
• cup whipping cream↗1⁄2 cup
• teaspoons ground cinnamon↗1 1⁄2 teaspoons
• teaspoon ground nutmeg↗3⁄4 teaspoon
• teaspoon ground cloves↗1⁄4 teaspoon
• cup flour↗1⁄4 cup
• eggs↗8
• cups canned pumpkin↗3 cups

  slightly less than a 29 oz. can

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.

3. 3

   In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.

4. 4

   Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.

5. 5

   Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.

6. 6

   Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.

7. 7

   Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.