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Here's the one I made on Sunday. I modified a few things to make it Atkins friendly.
Pumpkin Cheesecake
Crust:
4 cups almond flour
2 tbs water
1/2 tsp salt
1/2 cup butter, softened (not melted)
2 Tbs Splenda (to mix)
2 Tbs Splenda (to sprinke over crust)
Filling:
4 eight-ounce packages of cream cheese, softened
1.5 cups of brown Sugar Twin
1/4 cup Splenda
5 eggs
1 sixteen-ounce can pumpkin
2 tsp pumpkin pie spice
1 Tbs bourbon liqueor (optional)
1-2 Tbs sugar-free maple syrup
Crust: Mix the crust ingredients. When adding butter add it gradually- if the mix becomes moist enough, omit the rest of the butter. Press the almond mix into 2 pie tins. This is a bit tricky, it helps to do it in parts because you can't roll the almond mix. I did this a few tablespoons at a time.
Bake the crusts at 300 degrees for about 20 minutes, allow to cool. Sprinkle Splenda over the crusts on the bottom and sides. You can sprinkle more than 2 tbs, if you like.
Filling: Soften the cream cheese in the microwave (about 50% for 2 minutes, or until softened). Beat the cream cheese in a large bowl until fluffy. Add eggs one at at time, beating well after each addition. Add pumpkin pie spice; then gradually add in canned pumpkin, and beat well.
Gradually add brown sugar twin and Splenda. Add bourbon, if using. Mix well. You can use 2 cups instead of 1.5 of brown sugar twin, if you like sweeter cheesecake.
Pour filling into 2 almond pie crusts.
Bake in preheated oven at 325 degrees for 1 hour, 30 minutes or until center feels firm to the touch.
Brush cheesecake tops with the sugar free-maple syrup. Chill completely.
p.s. sorry, I don't have the carb count for this.
Pumpkin Cheesecake
Crust:
4 cups almond flour
2 tbs water
1/2 tsp salt
1/2 cup butter, softened (not melted)
2 Tbs Splenda (to mix)
2 Tbs Splenda (to sprinke over crust)
Filling:
4 eight-ounce packages of cream cheese, softened
1.5 cups of brown Sugar Twin
1/4 cup Splenda
5 eggs
1 sixteen-ounce can pumpkin
2 tsp pumpkin pie spice
1 Tbs bourbon liqueor (optional)
1-2 Tbs sugar-free maple syrup
Crust: Mix the crust ingredients. When adding butter add it gradually- if the mix becomes moist enough, omit the rest of the butter. Press the almond mix into 2 pie tins. This is a bit tricky, it helps to do it in parts because you can't roll the almond mix. I did this a few tablespoons at a time.
Bake the crusts at 300 degrees for about 20 minutes, allow to cool. Sprinkle Splenda over the crusts on the bottom and sides. You can sprinkle more than 2 tbs, if you like.
Filling: Soften the cream cheese in the microwave (about 50% for 2 minutes, or until softened). Beat the cream cheese in a large bowl until fluffy. Add eggs one at at time, beating well after each addition. Add pumpkin pie spice; then gradually add in canned pumpkin, and beat well.
Gradually add brown sugar twin and Splenda. Add bourbon, if using. Mix well. You can use 2 cups instead of 1.5 of brown sugar twin, if you like sweeter cheesecake.
Pour filling into 2 almond pie crusts.
Bake in preheated oven at 325 degrees for 1 hour, 30 minutes or until center feels firm to the touch.
Brush cheesecake tops with the sugar free-maple syrup. Chill completely.
p.s. sorry, I don't have the carb count for this.
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