Squarespace Blog / "dessert"
MMmmm... Low-Carb Pumpkin Cheesecake
Low-Carb Pumpkin Cheesecake
I want to start this out saying - I absolutely HATE pumpkin pie... the gooey mushy texture, the overwhelming pumpkin flavor, just nothing does it for me. Now the crazy thing about this, is that I crave it. I just LOVE the idea of a warm, fresh pumpkin pie. I love the smell of one baking in the oven, the look of that beautiful, rich orange color... topped with some creamy cool whip. But... I just... can't.... do it! One day I went on the hunt for a delicious pumpkin dessert that would satisfy my craving but not be too over the top. (While still being low in carbs, since we eat a very low carb diet in our family) Well, let me tell you - I found it... and it BLEW. MY. MIND! Hands down my new favorite dessert no matter the party, holiday, theme, etc. Its a winning dessert that needs no excuse.
Ingredients:
Crust:
1 ½ cups almond meal
½ teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
4 Tablespoons Splenda
Filling:
3 8 oz packages cream cheese at room temperature
2 ½ teaspoons cinnamon
1 teaspoon nutmeg
¾ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
1 ½ cups Splenda
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
½ cup heavy cream
Preparation:
Heat oven to 375 F.
Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber.
We borrowed this recipe from: http://lowcarbdiets.about.com/od/lowcarbthanksgiving/r/pumpkncheescake.htm
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I want to start this out saying - I absolutely HATE pumpkin pie... the gooey mushy texture, the overwhelming pumpkin flavor, just nothing does it for me. Now the crazy thing about this, is that I crave it. I just LOVE the idea of a warm, fresh pumpkin pie. I love the smell of one baking in the oven, the look of that beautiful, rich orange color... topped with some creamy cool whip. But... I just... can't.... do it! One day I went on the hunt for a delicious pumpkin dessert that would satisfy my craving but not be too over the top. (While still being low in carbs, since we eat a very low carb diet in our family) Well, let me tell you - I found it... and it BLEW. MY. MIND! Hands down my new favorite dessert no matter the party, holiday, theme, etc. Its a winning dessert that needs no excuse.
Ingredients:
Crust:
1 ½ cups almond meal
½ teaspoon each of ginger and cinnamon
4 Tablespoons melted butter
4 Tablespoons Splenda
Filling:
3 8 oz packages cream cheese at room temperature
2 ½ teaspoons cinnamon
1 teaspoon nutmeg
¾ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon cloves
½ teaspoon salt
1 ½ cups Splenda
1 can (about 15 oz) pumpkin
1 Tablespoon vanilla
5 eggs, preferably room temperature
½ cup heavy cream
Preparation:
Heat oven to 375 F.
Prepare springform pan: I like to put a piece of parchment paper over the bottom of the pan -- no need to cut it to size, just snap it into place when you put the tighten the sides. Wrap the bottom and sides of the pan in heavy-duty foil. You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.
1) Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
2) Beat cream cheese until fluffy. Scrape sides of bowl and beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping.
3) Add spices and sweetener. Beat again, scrape again.
4) Add pumpkin and vanilla. Beat well, scrape.
5) Add 3 eggs. Beat well (about a minute), scrape.
6) Add the other 2 eggs and cream and beat another minute. Pour mixture into pan over crust.
7) Place pan in a baking pan and pour boiling water around the sides, about halfway up. Lower the oven temperature to 325 F. and bake for for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.
8) Remove sides from pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
Nutritional Information for full fat cream cheese, at 16 servings: Each serving has 4 grams effective carbohydrate plus 2 grams fiber.
We borrowed this recipe from: http://lowcarbdiets.about.com/od/lowcarbthanksgiving/r/pumpkncheescake.htm
One dessert I will miss since cutting Carbs.
So - our family has decided to really cut back on carbs... even more specific, sugar. I will most definitely have to work on a low carb/sugar free version of these... but until then, I MUST share this recipe :) Oreo stuffed chocolate chip cookies.
recipe from the fantabulous Jenny of Picky Palate
2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookiesPreheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
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recipe from the fantabulous Jenny of Picky Palate
2 sticks (1 cup) softened butter3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookiesPreheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Fun snack time! Frozen Yogurt Drops
I can't take credit for this one, but I can definitely say it is a HUGE hit in my house. Our new favorite fun snack is frozen yogurt. Simple right?! How had I not though of this myself!? My son Zavery just loves those Gerber freeze dried yogurt drops, but who really knows what is in that stuff. I like knowing exactly what I am putting into my little ones bellies. So anything that I can make myself, while still keeping it quick and easy is a win. So here it is... frozen yogurt drops.
You will need:Yogurt (any kind will do, though I recommend one without the fruit bits)Plastic Wrap or a plastic food safe baggyScissorsPlate (freezer safe)Container with a lid (I recommend the Nuby Wacky Ware Bowl & Lid)
Take your baggy and put your yogurt in one corner. I like using a single yogurt cup so I know how many drops it makes each time. I fill the baggy with that entire cup. With your scissors, cut the corner of the baggy. I would say just about 2 millimeters up. You want the hole small so you have control over how fast it comes out. Squeeze the drops onto the plate... about the size of a nickel and evenly spaced out. Don't be afraid to have fun with it! The boys like when I spell out their names with the yogurt... When you're all out, just put the plates in the freezer. They freeze quickly... within about 2 hours they are ready to eat! Just pop each one off the plate and serve. With your leftovers (if there are any, haha) toss them into your Nuby Wacky Ware Bowl... cover it with the lid, and toss them back into the freezer. Once they are frozen they can all be combined together. Though, be sure they're still frozen. It can get messy once they start to melt. These yogurt drops have replaced dessert on our house. The kids are so excited to eat them after dinner, and I am more than happy to serve them.
Hope you enjoyed our fun snack!<3RockerByeBaby
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You will need:Yogurt (any kind will do, though I recommend one without the fruit bits)Plastic Wrap or a plastic food safe baggyScissorsPlate (freezer safe)Container with a lid (I recommend the Nuby Wacky Ware Bowl & Lid)
Take your baggy and put your yogurt in one corner. I like using a single yogurt cup so I know how many drops it makes each time. I fill the baggy with that entire cup. With your scissors, cut the corner of the baggy. I would say just about 2 millimeters up. You want the hole small so you have control over how fast it comes out. Squeeze the drops onto the plate... about the size of a nickel and evenly spaced out. Don't be afraid to have fun with it! The boys like when I spell out their names with the yogurt... When you're all out, just put the plates in the freezer. They freeze quickly... within about 2 hours they are ready to eat! Just pop each one off the plate and serve. With your leftovers (if there are any, haha) toss them into your Nuby Wacky Ware Bowl... cover it with the lid, and toss them back into the freezer. Once they are frozen they can all be combined together. Though, be sure they're still frozen. It can get messy once they start to melt. These yogurt drops have replaced dessert on our house. The kids are so excited to eat them after dinner, and I am more than happy to serve them.
Hope you enjoyed our fun snack!<3RockerByeBaby
