Tweet
Hi, I've been seeing posts about the pumpkin pie cheesecake but I can't find the recipe for it, does anyone have a good one that they could share with me? I'm trying to stay cheat free during Thanksgiving and I LOVE pumpkin pie so I think this would really help! thanks!
-
"The big moment is not the finished object, which is sometimes almost a matter of course. Much more important is everything which precedes it, the magic of develoment." -
Re: Pumpkin Pie Cheesecake
I just made this one and it turned out awesome! I use a combo of Liquid Splenda and Erythritol for sweetener in all my baked goods because I think it tastes the best and adds no carbs. You can, however, use something else if you wish. I'm taking one to my SIL's for Thanksgiving. Maybe I should make two....
PUMPKIN CHEESECAKE
16 ounces cream cheese, softened
19 drops liquid splenda
1/4 cup Erythritol
16 ounces canned pumpkin
3/4 cup sour cream
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
4 large eggs, room temp
Blend cream cheese with sugar substitutes until creamy. Add the rest of the ingredients except the eggs. Mix together well. Add eggs, one at a time until just blended. Pour into prepared springform pan. Put a separate pan of water on the bottom rack of oven to reduce cracking. Bake at 250 for 1 hour + 15 mins. Open oven door for one minute. Turn oven off and leave cheesecake in with door closed for one hour. Cool completely. Refrigerate overnight.
Serves 8: 305 calories, 6 net carbs (as written)
Comment