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Old 10-07-2003, 01:08 PM   #1
Join Date: Mar 2003
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Pumpkin Cheesecake?

Has anyone made Dana Carpender's pumpkin cheesecake? Is it tasty?

And generally, any thoughts on whether I can use almond meal to make the crust, or whether I must, simply must, grind my own nuts to make a crust?

I tried the carrot/zuchinni cake from the same book and YUCK! Putrid! Blech! It has that nasty texture that so many of the lo-carb breads have.

However, I tried the lo-carb pancakes (eggs, ricotta cheese, and vanilla whey protein powder and yum yum, yum!
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Old 10-07-2003, 04:08 PM   #2
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I've never tried Dana Carpender's stuff, I need to get her recipe book... However, I have made Beachgirl's pumpkin cheesecake and it's wonderful!! As for the crust, you don't have to grind your own. If you already have almond meal, it's the exact same thing.

Good luck!
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Old 10-07-2003, 05:13 PM   #3
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This is the easiest recipe and its delicious, no eggy taste and it uses less cream cheese!

Double Layer Pumpkin Cheesecake

Prep Time: 10 min
Total Time: 3 hr 50 min
Makes: 8 servings
Recipe Rating:

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup splenda
1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon

1/4 tsp pumpkin spice

1/4 tsp cloves (ground)

1/4 tsp ground nutmeg

MIX cream cheese, splenda and vanilla and spices with electric mixer on medium speed until well blended. Add eggs; mix until blended. Do not overbeat after adding eggs. Remove 1 cup batter and mix in pumpkin. Spray 9-inch pie plate with non stick cooking spray .

POUR remaining plain batter into pie plate. Top with pumpkin batter. Sprinkle w/ spices if you like.

BAKE at 325°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top each serving with 1 Tbsp. of splenda sweetened whipped cream.

***I added a little more Splenda and spices, its a little bland if you don't****

Last edited by buffytheprep; 10-15-2003 at 05:21 PM..
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Old 10-10-2003, 05:08 PM   #4
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So would you recommend this cheesecake over Beachgirls white chocolate/pumpkin??

I need to make some type of pumpkin cheesecake tomorrow!!
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Old 10-15-2003, 12:46 PM   #5
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I made Dana's pumpkin cheesecake this weekend. It is very tasty, but just a bit dry. I think I cooked it too long, so I'm going to try again. But even dry, it was so yummy. Keep your thanksgiving mashed potatoes, thanks, I'll be in the corner munching on cheesecake!
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Old 10-15-2003, 01:57 PM   #6
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I liked the one I posted better than Beachgirls cheesecake. It doesn't taste as eggy and its cheaper to make. I did add alittle more splend and spices that the recipe calls for though. Tasted great!
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Old 10-15-2003, 05:22 PM   #7
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Merrily you were right! I fixed it, guess I need to proof read my posts..thanks
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Old 10-16-2003, 03:43 AM   #8
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This one is awesome - I got 16 servings with my 9 1/2 inch springform pan, but it could definitely serve more with a 10 inch pan.[color=purple]

This wonderfully light cheesecake has the delicate flavors of comfort food. It is a nice large dessert, suitable for a crowd - the best pumpkin cheesecake without chocolate I've had!


* Exported from MasterCook *

Pumpkin Praline Cheesecake

Recipe By : Auntie
Serving Size : 16 Preparation Time :0:00
Categories : Low Carb Desserts Low Carbohydrate Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pkgs cream cheese -- 40 ounces total
1 C sour cream
2 1/4 C Splenda -- or use 1/2 Maltitol
6 eggs
1/2 C almond flour
1 C pumpkin puree -- not pie filling
1 tbsp vanilla
2 tsp cinnamon -- ground
1/2 tsp nutmeg -- ground
1/4 tsp allspice -- ground
1/4 tsp cloves -- ground
1 C pecans, toasted and chopped
whipped cream topping
1 tsp cinnamon -- ground
18 pecan halves -- use 18 - 20 as needed
2 1/2 C gingersnap cookie crumbs
1/3 C butter, unsalted -- melted

Preheat oven to 350 F. Grease a 10 inch springform pan. Bring all ingredients to room temperature.

FILLING: In a large mixing bowl, beat cream cheese, sour cream and sweetener on medium-high speed for 5 minutes. Add eggs, one at a time, beating after each addition. Mix in almond flour, pumpkin, vanilla, spices and pecans. Pour batter into greased pan. Prepare water bath, and wrap foil tightly around pan. Bake in preheated oven for 65 to 75 minutes, or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for a least 8 hours before decorating and serving.

DECORATING: Ice top of cake with Whipped Cream topping. Sprinkle with cinnamon and pecan halves.

OPTIONAL NON LOW-CARB CRUST: In a medium bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 448 Calories; 37g Fat (71.9% calories from fat); 9g Protein; 23g Carbohydrate; 1g Dietary Fiber; 166mg Cholesterol; 369mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 7 Fat; 1 Other Carbohydrates.

Serving Ideas : Whip cream with DaVinci's Chai spice. Serve a dollop on top and along side cheesecake, with a sprinkle of Nutmeg.

NOTES : Tips: use puree of pumpkin only. Avoid pumpkin pie filling, or pumpkin with squash added.

Variation: Hazelnuts work well instead of pecans in this recipe also.

For a low carb crust, use 2 cups ground pecans, mix with butter, and add cinnamon, allspice, nutmeg and cloves to taste.

Optioinal: Omit pecans.

Nutritioinal information carb count includes the gingersnap cookie crumbs.

Carb count without crust = 8 grams carbs, 1 gram fiber.

This could easily serve 18 - 20.

Edited to add pecans to ingredients list - I omitted them to cut back on the carbs a bit, and it was wonderful without. The pecans would add sensational flavor. Thanks AZ



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Last edited by auntie3; 10-16-2003 at 12:29 PM..
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