Sugarfree Pumpkin Cheese Cake Recipes

SUGAR FREE PUMPKIN CHEESECAKE

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.

LOW-CARB PUMPKIN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
• Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
• Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

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.

SUGAR FREE PUMPKIN CHEESECAKE(STEVIA)

Steps:

• ground pecans, add butter and flour, spread on bottom of 9 inch springfoam pan.
• beat cream cheese, stevia until fluffy add pumpkin and milk. taste,,, add more stevia if needed. add eggs, cornstarch and spices.pour mixture on crust in pan.
• bake at 350 for 55-60 min until center is set. cool and refrigerate overnight.

SUGARFREE PUMPKIN CHEESE CAKE

Steps:

• In large bowl mix first four ingredients. Blend til smooth. Spoon into pie shell. Place in refrigurator for at least 2 hours before serving.

LOW CARB PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350-degrees.
• Mix 1/4c Splenda, ground nuts and butter.
• Press into springform pan.
• Bake for 20 minutes.
• Turn oven down to 300-degrees.
• Bring all cold ingredients to room temperature.
• With an electric mixer, combine the cream cheese and 1 c splenda at slow to medium speed, scraping sides often.
• Add all other ingredients except eggs and pumpkin.
• When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly.
• Fold pumpkin into the batter.
• When pumpkin is blended, do not mix any more.
• Always treat the batter gently.
• Add the pumpkin batter to a well greased springform pan.
• Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake.
• Then place the springform pan in an even larger pan and fill the larger pan halfway with water.
• This is called a water bath.
• It is a gentler way to cook the cheesecake.
• Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• Cook for 1 hour and reduce heat to 200 degrees for 1 more hour.
• Turn oven off and leave cheesecake in until the oven is completely cool.
• The cheesecake can even be left overnight at this point.
• Cracks can also occur when a cheesecake cools too quickly, so don't rush this process.
• Let it set up for several hours in the fridge, preferably overnight.