Low Carb Pumpkin Cheesecake

Cheesecake for Halloween (Photo credit: Wikipedia)

Ingredients:

•  8 inch round cake pan, greased
•  large bowl
•  electric mixer
•  Roasting pan
•  3 large to jumbo sized room temperature eggs
•  3 packages cream cheese, (8 oz. each)
•  1 can pumpkin pie filling (unsweetened, without sugar), or pureed pumpkin (15 oz.) size (I use pureed pumpkin)
•  1 & 1/2 cups granular sugar substitute such as (Splenda)
•  1/2 tsp. Vanilla extract
•  1 tsp. Cinnamon
•  1/2 tsp. Nutmeg
•  1-1/2 cups ground almonds or almond flour
•  pumpkin pie spice (optional)
•  toasted almond slivers (optional)

Step 1

Preheat your oven to 325 degrees. Grease a round 8 inch cake pan with margarine or a good quality cooking spray. Ground almonds make a nice crust, so prepare like you would for traditional graham cracker crust. Mix with a few tablespoons of melted butter and an additional 1/2 cup of granulated sugar substitute.

Step 2

Get one large bowl and with your electric hand held mixer, beat cream cheese until smooth. Add pumpkin pie filling or puree, 1 cup of sugar substitute, cinnamon, vanilla, and nutmeg; beat until smooth. Add in your eggs slowly as you beat the mixture, one at a time, just until combined.

Step 3

Carefully add batter now to your greased cake pan. Place cake pan in a deep roasting type pan and carefully pour in boiling water in the larger pan to reach halfway up sides of cake pan. Bake 40 to 45 minutes depending on your stove. At the 40 minutes mark is it wise to check every few minutes, until cake is set in center and is no longer jiggling.

Step 4

You are now done with the baking portion of the recipe so turn your oven off and open the door let the pumpkin cheesecake remain in the oven an additional 12- 15 minutes. You will want to run a butter knife gingerly around the edge of the cake, cover it and let it refrigerate for at least 5 hours for best results. Garnish with some toasted almond slivers and a dollop of low fat sugar free whipped cream, sprinkled with a little pumpkin pie spice. Enjoy~~

Low Carb Pumpkin Cheesecake

 

Image via Wikipedia

The low carb options for those of us living in South Carolina are few and far between. Coming up with recipes that offer the flavor of southern cooking that is healthy is a challenge. This is a wonderful low carb dessert.  It is healthy, not really southern, but has the decadent flavors South Carolinians have grown to love.  It can be made with or without a crust and is perfect to serve at Thanksgiving but anytime is a good time for Cheesecake, especially a healthier version. Your dieters will thank you! This is also a great dessert to serve our diabetic friends and loved ones. Who deserve a sweet treat too!

Things You'll Need:
* 8 inch round cake pan, greased
* large bowl
* electric mixer
* Roasting pan
* 3 large to jumbo sized room temperature eggs
* 3 packages cream cheese, (8 oz. each)
* 1 can pumpkin pie filling (unsweetened, without sugar), or pureed pumpkin (15 oz.) size (I use pureed pumpkin)
* 1 & 1/2 cups granular sugar substitute such as (Splenda)
* 1/2 tsp. Vanilla extract
* 1 tsp. Cinnamon
* 1/2 tsp. Nutmeg
* 1-1/2 cups ground almonds or almond flour
* pumpkin pie spice (optional)
* toasted almond slivers (optional)

Step 1
Preheat your oven to 325 degrees. Grease a round 8 inch cake pan with margarine or a good quality cooking spray. Ground almonds make a nice crust, so prepare like you would for traditional graham cracker crust. Mix with a few tablespoons of melted butter and an additional 1/2 cup of granulated sugar substitute.
Step 2
Get one large bowl and with your electric hand held mixer, beat cream cheese until smooth. Add pumpkin pie filling or puree, 1 cup of sugar substitute, cinnamon, vanilla, and nutmeg; beat until smooth. Add in your eggs slowly as you beat the mixture, one at a time, just until combined.
Step 3
Carefully add batter now to your greased cake pan. Place cake pan in a deep roasting type pan and carefully pour in boiling water in the larger pan to reach halfway up sides of cake pan. Bake 40 to 45 minutes depending on your stove. At the 40 minutes mark is it wise to check every few minutes, until cake is set in center and is no longer jiggling.
Step 4
You are now done with the baking portion of the recipe so turn your oven off and open the door let the pumpkin cheesecake remain in the oven an additional 12- 15 minutes. You will want to run a butter knife gingerly around the edge of the cake, cover it and let it refrigerate for at least 5 hours for best results. Garnish with some toasted almond slivers and a dollop of low fat sugar free whipped cream, sprinkled with a little pumpkin pie spice. Enjoy~~

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Just peachy low sugar Cheesecake

Image via Wikipedia It will not be long before peaches will be ready for purchase in South Carolina. With fresh peaches in season, this dessert will be tempting to try, but you don't have to wait on Mother nature, canned peaches is all that you need! This dessert is actually a healthier alternative to traditional cheesecake and still pretty darn good. Add to that the fact it is super easy to prepare and you've really got no reason to avoid making this dish.

For the Free Recipe, click here:

Just peachy low sugar Cheesecake

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Reduced Sugar Pineapple Cheesecake

This is a great alternative for holiday desserts when you're following a diet.

Things You'll Need:


* 3/4 cup Frozen Whipped Topping
* (1) 8 oz. package of softened cream cheese
* 1/2 cup of Artificial sweetener
* (1) 15 oz can of low or reduced sugar Crushed Pineapple
* 1-2 cups of crushed pecans
* (1) 9 inch Graham cracker crust pie shell
* (1) 9 inch round glass pie dish (alternative)
* electric mixer


Step 1
If you do not have a 9 inch graham cracker pie shell on hand you should do this step first so I will give it to you as an alternative. In a sauce pan melt 3 tablespoons of margarine and add one cup of finely crushed pecans. Stir and heat to coat the pecans. Once this is done pour this mixture into the bottom of your 9 inch round pie dish and place in the refrigerator long enough for the margarine to solidify. This is alternative nut crust for the bottom of your cheesecake and you can substitute other nuts for this if you like.


Step 2
In a large bowl, combine with an electric mixer softened cream cheese, crushed and drained pineapples, and 1 cup of crushed pecans. Mix this thoroughly so it is well blended.


Step 3
Fold in your frozen whipped topping and blend on medium speed with your cream cheese/pineapple/pecan mixture. Once well blended, pour into either your 9 inch Graham cracker pie shell or over your 9 inch prepared walnut crust pie dish. Chill this pie for atleast 2 hours and enjoy~~!

For more low carb recipes, see: The Low Carb Kitchen

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