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Pumpkin Cheesecake Crepes

These Pumpkin Cheesecake Crepes are simple to make and filled with a pumpkin spice cream cheese filling for a scrumptious brunch, breakfast, dinner, or dessert!

 

What are crêpes?

Crepes are a very thin pancake usually filled with sweet or savoury fillings. They’re very popular in Europe and other parts of the world. 

What ingredients do I need to make these Pumpkin Cheesecake Crepes?

Crepe Ingredients:

  • Eggs-large
  • Unsweetened almond milk– you could use skim or soy milk, if desired. The point value may vary depending on the brand you use. 
  • Pure vanilla extract
  • All purpose flour 
  • Zero point white granulated sugar sweetener– I like to use Lakanto Classic Monkfruit 
  • Pumpkin spice 
  • Pumpkin pure-canned 100% pumpkin. Not pumpkin pie filling. 

Pumpkin Cheesecake Filling Ingredients:

  • Sugar free or lite cool whip  
  • Reduced fat cream cheese– softened. Be sure to have the cream cheese at room temperature, otherwise it tends to curd when mixed with the sweetener. 
  • Pumpkin puree- canned 100% pumpkin. Not pumpkin pie filling. 
  • Zero point white granulated sugar sweetener– I like to use Lakanto Classic Monkfruit 
  • Pumpkin spice 
  • Salt
  • Pure vanilla extract
  • Sugar free caramel sundae sauce, for garnish. This is optional

What kind of sweetener do I use?

I use LAKANTO CLASSIC MONKFUIT SWEETENER and/or  LAKANTO GOLDEN MONKFRUIT SWEETENER in my baking recipes.

The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

 

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How do I make these Pumpkin Spice Crepes?

In a large bowl whisk together eggs, almond milk, vanilla, flour, sweetener, pumpkin spice, and pumpkin puree.

Whisk until smooth. Set aside.

Using a hand or stand mixer, beat the cream cheese until it’s smooth.

Mix in the sweetener, salt, pumpkin spice, lemon juice, and vanilla. Mix until filling is smooth.

Using a spatula fold in the cool whip until well combined. Set aside.

Heat a small-medium skillet (about 8-10 inches) over medium-high heat. Spray with non-stick spray.

Pour 1/4 cup batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.

Cook for 1-2 minutes until the edges are dry and top of the crepe starts to bubble. 

Gently flip the crepe.  (You can use a spatula or fork).

Cook for an additional 30 seconds on that side. Remove crepe from heat and set aside.

Repeat with the remaining batter.

Fill each crepe with 2 Tbsp of the pumpkin cheesecake filling. Roll the crepe up. 

Top with sugar free caramel sauce, fruit, sugar free syrup, or/and reddi whip.

Tips:

  1. Remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
  2. Be sure to spray the skillet each time you cook a new crepe with non cooking spray.

 

Crepe Ingredients: 

  • 3 large eggs
  • 1 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 3/4 cup all purpose flour 
  • 3 Tbsp white granulated sugar sweetener 
  • 1 tsp pumpkin spice 
  • 3 Tbsp canned pumpkin puree- not pumpkin filling 

Pumpkin Cheesecake Filling:

  • 4 oz. light cool whip  
  • 4 oz. reduced fat cream cheese, softened
  • 2 Tbsp canned pumpkin puree- not pumpkin filling
  • 1/2 cup white granulated sugar sweetener 
  • 1/2 tsp pumpkin spice 
  • pinch of salt
  • 1 tsp pure vanilla extract
  • Sugar free caramel sundae sauce, optional

Directions: 

  • In a large bowl whisk together eggs, almond milk, vanilla, flour, sweetener, pumpkin spice, and pumpkin puree. Whisk until smooth. Set aside.
  • Using a hand or stand mixer, beat the cream cheese until it’s smooth. Mix in the sweetener, salt, pumpkin spice, lemon juice, and vanilla. Mix until filling is smooth. 
  • Using a spatula fold in the cool whip until well combined. Set aside.
  • Heat a small-medium skillet (about 8-10 inches) over medium-high heat. Spray with non-stick spray.
  • Pour 1/4 cup batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
  • Cook for 1-2 minutes until the edges are dry and top of the crepe starts to bubble. Then gently flip the crepe over.  (You can use a spatula or fork). Cook for an additional 30 seconds on that side. Remove crepe from heat and set aside.
  • Repeat with the remaining batter. Tip: remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes-and be sure to spray the skillet each time you cook a new crepe with non cooking spray.
  • Fill each crepe with 2 Tbsp of the pumpkin cheesecake filling. Then roll the the crepe up.
  • Top with caramel sauce, fruit, sugar free syrup, or/and reddi whip.

Servings: Makes 10 crepes 

GREEN:  2 smartpoints per crepe without cheesecake filling or 4 smartpoints per crepe with 2 tablespoons of cheesecake filling 

BLUE/PURPLE: 1 smartpoint per crepe without cheesecake filling 3 smartpoints per crepe with 2 tablespoons of cheesecake filling 

 

Author Notes:

  • Storing leftovers: Let the crepes cool completely before placing a square of parchment paper beteween each crepe and storing in a zip lock bag in the refrigerator for up to 4 days.
  • You can freeze the unfilled crepes for up to 4 months. It is best to freeze the crepes unfilled. To freeze: place a square of parchment paper between each crepe for ease in separating, Store crepes in a zipper freezer bag or wrap tightly with foil.
Yield: 10

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes

These Pumpkin Cheesecake Crepes are simple to make and filled with a pumpkin spice cream cheese filling for a scrumptious brunch, breakfast, dinner, or dessert!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes

Ingredients

  • 3 large eggs
  • 1 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 3/4 cup all purpose flour 
  • 3 Tbsp white granulated sugar sweetener - I use Lakanto Classic or Baking Monkfruit 
  • 1 tsp pumpkin spice 
  • 3 Tbsp canned pumpkin puree- not pumpkin filling

Pumpkin Cheesecake Filling:

  • 4 oz. light cool whip  
  • 4 oz. reduced fat cream cheese, softened
  • 2 Tbsp pumpkin puree
  • 1/2 cup white granulated sugar sweetener- I use Lakanto Classic or Baking Monkfruit   
  • 1/2 tsp pumpkin spice 
  • pinch of salt
  • 1 tsp pure vanilla extract

Instructions

    1. In a large bowl whisk together eggs, almond milk, vanilla, flour, sweetener, pumpkin spice, and pumpkin puree. Whisk until smooth. Set aside.
    2. Using a hand or stand mixer, beat the cream cheese until it's smooth. Mix in the sweetener, salt, pumpkin spice, and vanilla. Mix until filling is smooth. 
    3. Using a spatula fold in the cool whip until well combined. Set aside.
    4. Heat a small-medium skillet (about 8-10 inches) over medium-high heat. Spray with non-stick spray.
    5. Pour 1/4 cup batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
    6. Cook for 1-2 minutes until the edges are dry and top of the crepe starts to bubble. Then gently flip the crepe over.  (You can use a spatula or fork). Cook for an additional 30 seconds on that side. Remove crepe from heat and set aside.
    7. Repeat with the remaining batter. Tip: remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes-and be sure to spray the skillet each time you cook a new crepe with non cooking spray.
    8. Fill each crepe with 2 Tbsp of the pumpkin cheesecake filling. Then roll the the crepe up.
    9. Top with caramel sauce, fruit, sugar free syrup, or/and reddi whip.


    Servings: Makes 10 crepes 

    GREEN:  2 smartpoints per crepe without cheesecake filling or 4 smartpoints per crepe with 2 tablespoons of cheesecake filling 

    BLUE/PURPLE: 1 smartpoint per crepe without cheesecake filling 3 smartpoints per crepe with 2 tablespoons of cheesecake filling 

Notes

  • Storing leftovers: Let the crepes cool completely before placing a square of parchment paper beteween each crepe and storing in a zip lock bag in the refrigerator for up to 4 days.
  • You can freeze the unfilled crepes for up to 4 months. It is best to freeze the crepes unfilled. To freeze: place a square of parchment paper between each crepe for ease in separating, Store crepes in a zipper freezer bag or wrap tightly with foil.

Nutrition Information:

Yield:

10

Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gCholesterol: 57mgSodium: 65mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 3g
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