No Sugar Added Pumpkin Cheesecake Mousse Food

SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• (FOR THE CRUST:)
• Combine the almond flour, Stevia Blend and cinnamon in a food processor and pulse until blended.
• Gradually add in the oil and pulse until crumbly.
• Press evenly into the bottom of a nine inch springform pan and up the sides about an inch.
• Bake 12 minutes or until golden.
• (FOR THE FILLING:)
• Combine gelatin, Steviva Blend and COLD WATER. WHISK UNTIL THE GELATIN IS COMPLETELY dispersed. (if you put the gelatin into hot water first it immediately clumps and cannot dissolve).
• NOW add the boiling water. Stir until completely dissolved. Set aside.
• Beat cream cheese, pumpkin puree, vanilla and spices until smooth.
• Gradually add the gelatin mixture into the cream cheese mixture while beating. Beat until mixed.
• Pour the filling into the pie crust and chill until set. (several hours)
• (FOR THE TOPPING:)
• With an electric hand mixer beat the whipping cream with the Steviva MonkSweet+ sugar replacer until stiff. Decorate the top of your cheesecake as preferred or serve the cheesecake with the whipped cream on the side.
• I used my Wilton 2D tip and piping bag to finish my cheesecake as you see. I also sprinkled a bit of pumpkin pie spice over the top for added interest.

NO-BAKE PUMPKIN MOUSSE CHEESECAKE

Steps:

• For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
• Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
• For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
• Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
• Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
• For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.

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.