Sugar Free Pumpkin Cheesecakestevia 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.

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.

SUGAR FREE PUMPKIN CHEESECAKE(STEVIA)

Steps:

• ground pecans, add butter and flour, spread on bottom of 9 inch springfoam pan.
• beat cream cheese, stevia until fluffy add pumpkin and milk. taste,,, add more stevia if needed. add eggs, cornstarch and spices.pour mixture on crust in pan.
• bake at 350 for 55-60 min until center is set. cool and refrigerate overnight.

SUGAR FREE NEW YORK STYLE CHEESECAKE (STEVIA)

Steps:

• Grind the pecans, mix with butter and flour (just helps to hold together, but you don't need it). Put into a 9 inch springform pan.
• In a bowl beat cream cheese, sour cream, vanilla, stevia until fluffy (this is the point I do the tasting to see if it may need more stevia, everyone's taste is different so add a little at a time til you find what " tastes good to you. I use the stevioside which is stronger then regular stevia).
• Beat in eggs, egg whites and cornstarch. pour mixture over crust into springform pan. bake at 300°F until firm in center (45-60 minutes) refrigerate overnight.
• Variations: using above recipe.
• Key Lime-.
• Zest and juice 5 key limes ( they a smaller then regular limes) plus another 3 tbsp of lime juice, omit the vanilla beans if you like. Add at the beginning, at tasting for stevia see if you need more juice.
• Chocolate-.
• Use almonds instead of pecans for the crust.
• Omit the egg whites and increase eggs to three total. Add 1/3 cup Dutch cocoa.

VEGAN GLUTEN FREE SUGAR FREE PUMPKIN CHEESECAKE

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.

EASY SUGAR FREE CHEESECAKE

Steps:

• Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.
• Bake in oven for 10 minutes and then remove and cool to room temperature.
• Reset oven to 325°F
• In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.
• Add vanilla (and lemon extract or peel if desired).
• Mix.
• Add one egg at a time, beating well after each addition.
• Add milk and mix until smooth.
• Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.
• Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).
• After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.