pumpkin cheesecake...question

[jcapulet]

I have a great recipe for pumpkin cheesecake at home. My question is, can I just substitute the "bad ingredients" with the equivalent low carb ones?

for example, if it calls for 2 cups of sugar, can I use 2 cups of splenda?

2 tablespoons of maple syrup = 2 tablespoons of sugar free maple syrup?

1/2 cup of brown sugar = 1/2 cup of brown sugar twin?

Just thinking ahead as Canadian Thanksgiving is coming up. Thanks!!

[ladyinred]

Re: pumpkin cheesecake...question

Do you celebrate both JC?

[jcapulet]

Re: pumpkin cheesecake...question

Do you celebrate both JC?

Yes! Cory is Canadian and I'm American...so we get to "pig out" Oct, Nov and then Dec...LOL

[ladyinred]

Re: pumpkin cheesecake...question

Cool! Sorry I can't answer your question though.

[jcapulet]

Re: pumpkin cheesecake...question

Cool! Sorry I can't answer your question though.

No worries! There are lots of pumpkin pie recipes...I just want to stay with the one I have as it's becoming a "family" recipe I just wanted to convert it to an Atkins-friendly version.

Speaking of pies...I was browsing online for almond flour for the crust...and holy cow I think I might try them in my coffee grinder as someone here mentioned...I think it was ValidRouge?

[ladyinred]

Re: pumpkin cheesecake...question

Almond flour is just ground up almonds, no? I used to buy it in the bulk food store. I didn't find it terribly expensive. Is it really expensive online?

[jcapulet]

Re: pumpkin cheesecake...question

Almond flour is just ground up almonds, no? I used to buy it in the bulk food store. I didn't find it terribly expensive. Is it really expensive online?

Yeah, it's just ground up almonds. I saw some bags online for $30 something USD. There were less expensive ones, but I've never heard of the brand name (brand name isn't important, just the online shopping security). I'm going to try out the coffee grinder...assuming I can get all the coffee grinds out first

[not2late]

Re: pumpkin cheesecake...question

You can make those substitutions. Whenever I make a low carb cheesecake, I use the recipe on the Philadelphia cream cheese box and sub the sugar. Alot of other low carb cheesecakes have you doing this or that or this and that. But cheesecake is basically an egg custard with cream cheese, so it translates directly imo.

[sadie147]

Re: pumpkin cheesecake...question

I find the best crust to be ground almonds and pecans combined...I've also used almonds and hazelnuts. I add a bit of splenda and a little cinnamon too. I usually buy them already ground..I think you have to be careful when grinding pecans, i think last year MOG ended up with pecan butter instead of ground pecans

[Atkid]

Re: pumpkin cheesecake...question

I find the best crust to be ground almonds and pecans combined...I've also used almonds and hazelnuts. I add a bit of splenda and a little cinnamon too. I usually buy them already ground..I think you have to be careful when grinding pecans, i think last year MOG ended up with pecan butter instead of ground pecans

Once you grind the nuts how do you make the actual crust?

[Heidi3]

Re: pumpkin cheesecake...question

ground up dried unsweetened coconut with ground up almonds half and half like a cup of each I guess..then 1 stick of unsalted butter melted... a little salt I use about 1/3 tsp...Kosher of course... I skip sweetener but you could add some if you want ...a tiny bit of real maple flavor ...mix everything until it is ..well mixed ..press into a pan and proceed as you like with the filling

...now that to me is the perfect pumpkin cheesecake crust ...

for the cheesecake I use mascapone and ricotta instead of cream cheese ...

[Heidi3]

Re: pumpkin cheesecake...question

ok so I also put a pinch of cardamom in it and about 1/2 tsp of fresh ground cinnamon ...one splash of rosewater....

k I think that is it ...you can also use half pistachios for the crust as well and leave out either the almonds or the coconut I will use a drop of pistachio extract in the crust if I do that

[jcapulet]

Re: pumpkin cheesecake...question

ground up dried unsweetened coconut with ground up almonds half and half like a cup of each I guess..then 1 stick of unsalted butter melted... a little salt I use about 1/3 tsp...Kosher of course... I skip sweetener but you could add some if you want ...a tiny bit of real maple flavor ...mix everything until it is ..well mixed ..press into a pan and proceed as you like with the filling

...now that to me is the perfect pumpkin cheesecake crust ...

for the cheesecake I use mascapone and ricotta instead of cream cheese ...

Thanks Heidi! That sounds yummy

Remembering about the sensual guacamole thread...do you think almonds can be ground with a mortar/pestle??

[Heidi3]

Re: pumpkin cheesecake...question

ohhhh yeah and with the filling as well I put a pinch of xanthun gum, and my secret ingredient a shot of rum....I mix cyclamates and splenda and cut the total sweetener in half ....

I think that is it really it is wonderful if you do those things!!!

[Heidi3]

Re: pumpkin cheesecake...question

I do have a mortar and pestle for sweet spices only and love to grind cinnamon ...you will never ever buy it preground again if you do this one time.....

and cardamom ...omg with pumpkin or squash even if you are not doing a dessert to add those fresh ground spices to the fall veggies is ...very sensual I promise ...