No Bake Vegan Pumpkin Cheesecake Gluten Free Diabetic Friendly Food

NO-BAKE VEGAN PUMPKIN CHEESECAKE (GLUTEN-FREE, DIABETIC-FRIENDLY

Steps:

• In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
• In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
• Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
• Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
• Infuse love, slice and serve!

DIABETIC LIVING NO BAKE PUMPKIN CHEESECAKE

Steps:

• To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
• To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
• In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
• Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
• Tip
• *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.

PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE

Steps:

• Directions:.
• Preheat oven to 325 degrees.
• Make Crust:.
• Run butter stick along bottom and sides of springform pan.
• Melt the rest.
• Grind cookies in food processor then add melted butter and press mixture into pan.
• Bake for 15-20 min until slightly brown.
• Make Filling:.
• Boil water for water bath.
• Beat cream cheese until smooth.
• add sugar, mix.
• add sour cream, mix.
• add pumpkin, mix.
• add beaten eggs, vanilla, spices and cornstarch & mix.
• Pour into crust.
• When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
• Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
• Allow to cool on rack.
• Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
• *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!