Lower Carb Pumpkin Cheesecake With Crust Food

LOW CARB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350-degrees.
• Mix 1/4c Splenda, ground nuts and butter.
• Press into springform pan.
• Bake for 20 minutes.
• Turn oven down to 300-degrees.
• Bring all cold ingredients to room temperature.
• With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
• Add all other ingredients except eggs and pumpkin.
• When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
• Fold pumpkin into the batter.
• When pumpkin is blended, do not mix any more.
• Always treat the batter gently.
• Add the pumpkin batter to a well greased springform pan.
• Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
• Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
• This is called a water bath.
• It is a gentler way to cook the cheesecake.
• Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
• Turn oven off and leave cheesecake in until the oven is completely cool.
• The cheesecake can even be left overnight at this point.
• Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
• Let it set up for several hours in the fridge, preferably overnight.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

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.

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.

LOW CARB CHEESECAKE NUT CRUST

Steps:

• Preheat oven to 350 degrees.
• Place nuts in bowl of a food processor; pulse until ground into a meal.
• Add Splenda, butter and cocoa powder (optional) pulse to combine.
• Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
• Bake at 350 degrees for 10 minutes Remove from oven and cool.
• Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.

LOWER CARB PUMPKIN CHEESECAKE WITH CRUST

Steps:

• Heat oven to 325°F.
• Line a 9" round cake pan with wax paper or parchment.
• Mix ingredients for crust and pat down into bottom of pan.
• Bake for 10 minutes.
• Beat cream cheese, corn starch and spenda until light and fluffy.
• Add pumpkin, vanilla, cinnamon, ginger and nutmeg.
• Add heavy cream and scrape down mixer.
• Add eggs, one at a time.
• Only mix until incorporated.
• Pour over cooled crust.
• Put pan in water bath and bake for 65 minutes.
• Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes.
• Keep refrigerated for 24 hours before serving.