SUGAR FREE PUMPKIN CHEESECAKE
This Sugar Free Pumpkin Cheesecake is also low carb and gluten free. Gelatin makes this cheesecake a quick and easy, make ahead dessert. Such a lovely recipe for your holiday dessert table.
Provided by Diane Williams
Categories Desserts
Time 42m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 333 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 31 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 slice, Sodium 66 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE
I have a grandmother who is diabetic, and I wanted to create a cheesecake with no added sugar. My whole family loved it, it's now the only one I make
Provided by RLCLARK93654
Categories Desserts Pies No-Bake Pie Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
- Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
- Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
- Beat in pudding mix until the filling is thick and smooth.
- Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
- Spread half the strawberries over the filling.
- Repeat cheesecake layer and strawberry layer.
- Chill pie in refrigerator until set and cold, at least 1 hour.
Nutrition Facts : Calories 311.8 calories, Carbohydrate 25.2 g, Cholesterol 61.2 mg, Fat 21.4 g, Fiber 2.8 g, Protein 6.4 g, SaturatedFat 12.8 g, Sodium 447.8 mg, Sugar 12.1 g
PUMPKIN CHEESECAKE PUDDING - SUGAR FREE
Each serving is 1/2 cup. I found this recipe on Pam Tremble's My Protein Book. I have not tried this recipe, but I'm posting this for safe keeping.
Provided by internetnut
Categories Dessert
Time 15m
Yield 1 1/2 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
- Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
- Pour milk/protein mixture and pudding mixture till mixed throughly.
- Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.
Nutrition Facts : Calories 79.8, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.6, Sodium 539.5, Carbohydrate 15.4, Fiber 1.4, Sugar 1.4, Protein 3.8
LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
SUGAR FREE PUMPKIN PUDDING
Steps:
- In a medium size bowl, combine pumpkin and spices. Add milk and mix with wire whisk until completely blended.
- Add pudding mix and mix for 2-3 minutes or until smooth. Pudding will be soft.
- Set in 5 minutes but will firm up if left to refrigerate.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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