Monday, October 7, 2013

Sunday Sweets (Late): Low Carb Pumpkin Cheesecake

It's been a very busy last couple days and I am running way behind!  So here's my installment for my Sunday Sweets post a day late.

Low Carb Pumpkin Cheesecake


Crust:
1 1/2 cups almond meal
1/2 cup chopped pecans (chopped very small, I used a mini food processor and grind mine)
1 teaspoon pumpkin pie spice
1/2 teaspoon ginger
1/4 cup butter (melted)
1/4 cup sweetener
1/4 teaspoon salt

Mix ingredients for crust together and press into the bottom of a spring-form pan.  Bake in a 350 degree oven for about 8 minutes or until golden brown.  Reduce oven temperature to 325 degrees.

Wrap your springform pan in tinfoil as it will be baked in a hot water bath and you do not want your pan to leak and ruin you cheesecake.

Filling:
3 - 8oz packages cream cheese - softened
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup sugar substitute
1 15 oz can pumpkin puree (not pumpkin pie filling)
2 teaspoons vanilla
2 teaspoons almond extract
5 eggs
1/2 cup heavy cream

*Whipped cream & chopped pecans for topping *(optional)

Beat cream cheese until light and fluffy. Add your spices, extracts and sweetener beating slowly and scraping sides as you go.  Add eggs and cream and beat slowly at first and then speeding up to medium once everything is incorporated.  Beat on medium about 3 minutes.   Pour filling on top of crust in spring-form pan.  Place spring-form pan inside a deep baking or roasting pan and then fill the roasting pan with water until it comes about half way up on the spring-form pan.  Bake in oven for 60 to 90 minutes.  Keep checking every 15 minutes after 60 minutes is up as it can cook fast after that.  The cheesecake should be firm to the touch.

Remove from oven and allow to cool completely in pan before removing sides.  Top with homemade whipped cream, chopped pecans and a sprinkle of cinnamon.




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