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PUMPKIN CHEESECAKE
This is an unusual way of making pumpkin cheesecake with eggs and not baked. Jonathan loved it so much, that the two cheesecakes made back-to-back were finished in no time flat.
Splendid Low-Carbing for Life (volume-2) © Nov. 2004, Jennifer Eloff
Graham Cracker-like Crust:
2/3 cup Low-Carb Bake Mix, (150 mL)
http://www.low-carb.us/magazine/fall2004.pdf (for the bake mix)
2/3 cup ground almonds (150 mL)
1/3 cup butter, melted (75 mL)
2 SPLENDA® packets
Filling:
16 oz regular cream cheese, (500 g)
softened
14 oz canned pumpkin (398 mL)
1 cup SPLENDA® Granular (250 mL)
3 eggs
1 tsp cinnamon (5 mL)
1/2 tsp ground ginger (2 mL)
1 envelope unflavored gelatin, PLUS
11/2 tsp (7 mL)
1/2 cup Da Vinci® Sugar Free Vanilla (125 mL)
Syrup
1/2 cup whipping cream (125 mL)
Graham Cracker-like Crust: In medium bowl, combine Low-Carb Bake Mix, ground almonds, butter and SPLENDA®. Press into 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven 10 minutes, or until turning brown.
Filling: In food processor with S-blade, in blender or in bowl with electric mixer, process cream cheese until smooth.
In medium, nonstick saucepan, combine pumpkin, SPLENDA® Granular, eggs, cinnamon, ginger and gelatin. Stir over medium heat until very hot. Add to cream cheese; process. Add Da Vinci® Sugar Free Vanilla Syrup and whipping cream; process. Pour over prepared crust. Chill 24 hours before serving.
Variation: Da Vinci® Alternative: Use 1 tsp (5 mL) vanilla extract, water and 1/4 cup (50 mL) SPLENDA® Granular. (7.6/5.8 g carbs)
Nutritional Analysis:
Yield: 12/16 servings
1 serving
304.6/228.4 calories
10.1/7.6 g protein
26.3/19.7 g fat
7.1/5.4 g carbs
This is an unusual way of making pumpkin cheesecake with eggs and not baked. Jonathan loved it so much, that the two cheesecakes made back-to-back were finished in no time flat.
Splendid Low-Carbing for Life (volume-2) © Nov. 2004, Jennifer Eloff
Graham Cracker-like Crust:
2/3 cup Low-Carb Bake Mix, (150 mL)
http://www.low-carb.us/magazine/fall2004.pdf (for the bake mix)
2/3 cup ground almonds (150 mL)
1/3 cup butter, melted (75 mL)
2 SPLENDA® packets
Filling:
16 oz regular cream cheese, (500 g)
softened
14 oz canned pumpkin (398 mL)
1 cup SPLENDA® Granular (250 mL)
3 eggs
1 tsp cinnamon (5 mL)
1/2 tsp ground ginger (2 mL)
1 envelope unflavored gelatin, PLUS
11/2 tsp (7 mL)
1/2 cup Da Vinci® Sugar Free Vanilla (125 mL)
Syrup
1/2 cup whipping cream (125 mL)
Graham Cracker-like Crust: In medium bowl, combine Low-Carb Bake Mix, ground almonds, butter and SPLENDA®. Press into 9-inch (23 cm) springform pan. Bake in 350°F (180°C) oven 10 minutes, or until turning brown.
Filling: In food processor with S-blade, in blender or in bowl with electric mixer, process cream cheese until smooth.
In medium, nonstick saucepan, combine pumpkin, SPLENDA® Granular, eggs, cinnamon, ginger and gelatin. Stir over medium heat until very hot. Add to cream cheese; process. Add Da Vinci® Sugar Free Vanilla Syrup and whipping cream; process. Pour over prepared crust. Chill 24 hours before serving.
Variation: Da Vinci® Alternative: Use 1 tsp (5 mL) vanilla extract, water and 1/4 cup (50 mL) SPLENDA® Granular. (7.6/5.8 g carbs)
Nutritional Analysis:
Yield: 12/16 servings
1 serving
304.6/228.4 calories
10.1/7.6 g protein
26.3/19.7 g fat
7.1/5.4 g carbs