Razzle Dazzle Sugar Free Pumpkin Cheesecake Recipes

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SUGAR FREE PUMPKIN CHEESECAKE



Sugar Free Pumpkin Cheesecake image

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

CRUST
2 1/2 cups almond flour
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 Tablespoons sugar substitute
1/2 Cup melted coconut oil
FILLING:
1 Tablespoon unflavored gelatin (1 envelope gelatin)
1/2 Cup COLD WATER
1/2 Cup BOILING WATER
8 ounce package cream cheese softened
1 15 oz can pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tsp. cinnamon
2/3 Cup sugar substitute
TOPPING:
1/2 Cup heavy whipping cream
2 Tablespoons Monk Fruit zero calorie sweetener

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

RAZZLE-DAZZLE BERRY CHEESECAKE



Razzle-Dazzle Berry Cheesecake image

Dazzle guests with a crowd-sized cheesecake bursting with swirls of ruby red fruit.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h5m

Yield 12

Number Of Ingredients 9

1 cup graham cracker crumbs
1/4 cup sugar
2 tablespoons butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs
1 container (8 oz) sour cream
1 can (21 oz) strawberry pie filling

Steps:

  • Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
  • Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
  • Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
  • Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
  • To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 150 mg, Fat 4 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 36 g, TransFat 1 g

RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE



Razzle Dazzle Sugar-Free Pumpkin Cheesecake image

From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!

Provided by Paris D

Categories     Cheesecake

Time 1h

Yield 2 10-inch cheesecakes, 32 serving(s)

Number Of Ingredients 15

2 cups graham cracker crumbs
3/4 cup ground hazelnuts, toasted (see note)
1/2 cup Splenda granular
1/2 cup butter, melted (1 stick)
16 ounces reduced-fat cream cheese, softened (2 packages)
2 cups Splenda granular
1 tablespoon vanilla
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup flour
8 eggs
3 cups canned pumpkin (slightly less than a 29 oz. can)

Steps:

  • Preheat oven to 400°F.
  • Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
  • In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
  • Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
  • Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
  • Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
  • Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.

Nutrition Facts : Calories 143.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 75.1, Sodium 170.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.7, Protein 4.3

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE



Low Carb/Sugar Free Pumpkin Cheesecake image

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

2 (8 ounce) packages light cream cheese (not fat free)
1/2 cup Splenda granular
2/3 teaspoon vanilla extract
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
whipped cream (optional)

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

RAZZLE DAZZLE RASPBERRY CHEESECAKE



Razzle Dazzle Raspberry Cheesecake image

Number Of Ingredients 5

2 tablespoons milk
1/4 teaspoon vanilla extract
1 cup raspberries
2 ounces cream cheese, at room temperature
3/4 cup Häagen-Dazs Raspberry Gelato or favorite ice cream

Steps:

  • Place the milk, vanilla, raspberries, cream cheese, and gelato in a blender and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Lemon Pirouette (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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