LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
GUILT FREE CHEESECAKE
Make and share this Guilt Free Cheesecake recipe from Food.com.
Provided by Hungry Happy Family
Categories Cheesecake
Time 1h8m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven 350 F.
- Use hand mixer.
- Large mixing bowl beat cream cheese until fluffy.
- add artificial sweetener, sour cream, vanilla and lemon zest mix for 3 mins.
- Add eggs and mix for 1 minute.
- Pour filling in a lightly greased pie pan or 9 springform pan.
- Bake for 50-55 minutes or until lightly brown.
- Cool for an 1 to 2 hours and chill for 4 hours.
- Enjoy the Guilt Free Cheesecake -- .
Nutrition Facts : Calories 347.1, Fat 33.4, SaturatedFat 18.3, Cholesterol 191.7, Sodium 316.7, Carbohydrate 4, Sugar 3.2, Protein 8.4
FRESH PUMPKIN CHEESECAKE
This recipe changed our family's Thanksgiving meal FOREVER! I have replaced the traditional pumpkin pie with this cheesecake. The original recipe came from the Dixie Crystals Light Brown Sugar box in 2002. I made minor changes to enhance the flavor of this delectable cheesecake.
Provided by Stacia Hayes
Categories Cheesecake
Time 8h
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make ahead. This needs to chill at least overnight for best quality.
- CRUST. Toss crust ingredients together.
- Press firmly and evenly over bottom only of lightly buttered 9-inch springform pan.
- Chill.
- FILLING. Preheat oven to 350 degrees.
- Beat cream cheese until very smooth.
- Gradually add sugars, beating until well mixed.
- Add eggs, one at a time.
- Add pumpkin, spice, vanilla and cream, and mix well.
- Pour into prepared pan.
- Bake in a 350-degree oven for 1 hours and 40 minutes (Ovens vary, so check every 10 minute after baking for 1 1/2 hours.).
- Cool cake, then refrigerate several hours or overnight.
- TOPPING. Combine butter with sugar in small saucepan. Over low heat, stir until sugar is dissolved. Do not overheat.
- Pour and spread over center of cooled cheesecake, leaving about 1/2 inch margin around.
Nutrition Facts : Calories 901.2, Fat 62, SaturatedFat 33, Cholesterol 255.3, Sodium 437, Carbohydrate 79.6, Fiber 1.5, Sugar 73.6, Protein 11.5
VEGAN GLUTEN FREE SUGAR FREE PUMPKIN CHEESECAKE
This recipe comes from nourishingmeals.com Serve this wholesome, gluten-free dessert at your Thanksgiving or Christmas celebration. Warm up a fresh cranberry sauce just before serving for guests to spoon over their slices. Be sure to keep the cheesecake covered in the refrigerator until ready to serve. This recipe can be made up to a day ahead of time.
Provided by valgal123
Categories Pie
Time 5h
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- Start by cooking the millet. Rinse millet in a fine mesh strainer under running water for a minute. Then place millet and the 2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.
- To make the crust, preheat your oven to 350 degrees. Line your spring form pan with parchment paper. (Trace the bottom of the pan onto the paper to form the size circle you need, then cut with a scissors).
- In a medium mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, cinnamon, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.
- Bake for about 15 minutes. Let cool completely.
- To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. I use my Vita-Mix. Blend until smooth and creamy. Then add the cooked millet and blend again, scraping sides down as needed. Blend until very smooth. Pour filling into cooled crust. Spread the top if needed.
- Let cheesecake set at room temp for about an hour then cover and transfer to the fridge until completely set, at least 3 hours or overnight. Remove cheescake from spring form pan and slide off onto a platter for serving.
Nutrition Facts : Calories 296.2, Fat 16.3, SaturatedFat 7.2, Sodium 78.6, Carbohydrate 36.8, Fiber 2.7, Sugar 14.4, Protein 3.5
GUILT-FREE PUMPKIN CHEESECAKE
I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.
Provided by princesslisa of a g
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Spray 8" X 3" deep cake pan with non-stick cooking spray.
- Line with parchment or wax paper, spray paper.
- Beat cream cheese with an electric mixer until smooth.
- Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
- Beat in one egg at a time until combined.
- Pour batter into pan.
- Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
- Bake 42-45 minutes or until cake is set in the center.
- Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
- Remove pan from water bath and transfer to cooling rack; cool completely.
- Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
- To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
- Place serving platter over top and invert.
- Remove paper, garnish, and enjoy!
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