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Old 10-29-2007, 02:32 PM   #1
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Tis the season - Pumpkin Cheesecake recipe

Pumpkin Cheesecake

3 8 oz packages regular or Neufchatel cream cheese, at room temp
1/2 cup agave nectar
1/2 cup granulated Splenda OR Equivalent to 1/2 cup liquid Splenda, Splenda quick pack, or other sweetener of your choice (OR you can use the equivalent of about 1 1/4 cups sweetness if you don't have the agave nectar)
1 15 ounce can pumpkin (NOT pie mix!)
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly-grated if possible)
1/4 teaspoon ginger
Pinch ground cloves
1/2 cup heavy cream
1 teaspoon vanilla
3 eggs, at room temp

Beat cream cheese til fluffy. Add agave nectar and other sweetener, pumpkin, spices, cream, and vanilla; mix well. Taste to adjust spices if needed. You want it SLIGHTLY sweeter than you think the finished product should be, as you'll be adding eggs and chilling. Add eggs and beat on low speed just until well-incorporated. Pour into 9" springform pan and put into a water bath; bake at 325* for 45 minutes. Center should still "jiggle" slightly. You can always bake a little more if needed but once overbaked, it will tend to crack and be dry. Remove from oven, run a table knife around the edge all the way around, and let cool at room temp an hour or so, then refrigerate at least 4 hours and preferably overnight before serving. I always make cheesecake the day before I want to serve - the texture and flavor will be much improved!

You could pour this into your crust of choice if you prefer. I melt 1 tablespoon of butter and brush the bottom of the springform pan with it, then liberally sprinkle raw wheat bran and shake to coat evenly. When I pour the batter in the pan, I pour it onto a rubber spatula so that it softens the batter flowing into the pan and doesn't disturb the wheat bran.

This is rich and could easily serve 12. Best topped with a little whipped cream!
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Last edited by Charski; 10-29-2007 at 02:34 PM..
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Old 10-28-2008, 12:27 PM   #2
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Char, your post is very timely as I am on the hunt today for just such a recipe!!

I'm new to using Erythritol + Stevia as my sweetner of choice. I don't like things over the top sweet. Char do you or any other gurus have a suggestion how much of each to use in this recipe instead of Agave and Splenda? Also, my Erythritol is granular. Should I grind it up into powder in the coffee grinder? Would that change the quanity? (i.e. one cup of granular is more than one cup after you grind it, so would need to know how much before or after grinding, preferably before....)

Hopefully these "Sweeteners for Dummies" questions make sense so it's possible to answer them....

Thanks!!! Can't wait to make this.

DG
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Old 10-28-2008, 12:31 PM   #3
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THANK YOU CHAR!!!!!
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Old 10-28-2008, 01:07 PM   #4
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That sounds fantastic!

Does the agave nectar add a more depth to the flavor kind of like using a touch of molasses?
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Old 10-28-2008, 01:09 PM   #5
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I'm looking at this recipe and thinking I have everything including the agave nectar at home and may make it tonight.
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Old 10-28-2008, 01:23 PM   #6
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Thanks Charski!
I was looking for a cheesecake too!! Good timing!!!
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Old 10-28-2008, 01:25 PM   #7
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I recently made Beachgirls' Pumpkin Cheesecake without the white chocolate swirl. Her recipe calls for 4 packs of cream cheese, and uses only Splenda for sweetening.

I love the texture.

Unfortunately, agave nectar is horrible for me.
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Old 10-28-2008, 02:02 PM   #8
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Can we use anything besides the agave nectar in this...I dont have this and want to make this..HUGS!
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Old 10-28-2008, 02:38 PM   #9
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BEACHGIRL'S PUMPKIN CHEESECAKE uses only Splenda for sweetening. It works just fine without the white chocolate swirl.
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Old 10-28-2008, 02:49 PM   #10
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how would you rate beachgirls?!?!
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Old 10-28-2008, 02:52 PM   #11
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how would you rate beachgirls?!?!
It's the only cheesecake recipe I'll ever make again.
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Old 10-28-2008, 03:06 PM   #12
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Beachgirl's Cheesecakes are awesome but it is fun to try something new.

Mac, Char said that you can use the equivalent of about 1 1/4 cups sweetness if you don't have the agave nectar.
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Old 10-28-2008, 03:19 PM   #13
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I like to use the puree and add the spices to my pumpkin, since I have all of them, I need to use them.
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Old 10-28-2008, 03:20 PM   #14
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It's the only cheesecake recipe I'll ever make again.
Find the post with her cheesecakes post and revive it.
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Old 10-28-2008, 05:00 PM   #15
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This is rather hilarious to me - if you note the original posting date, I put this up LAST year and got NO responses - now it gets revived and has all SORTS of fun going on!

If you don't want to use agave, you could use some SF maple syrup thinned with a little water (agave is not QUITE as thick as maple syrup) or some DaVinci SF syrup - maybe vanilla or the simple syrup, or even the Pumpkin Pie but I'd cut back on the spices and adjust to taste.

This is a scrumptious cheesecake, best one I ever made (and I've tried oodles of them from this website including BeachGirl's - everyone likes whatever they like though, tastebuds and preferences being what they are!) and I'll probably make another one now that someone has reminded me about it!
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Old 10-28-2008, 05:08 PM   #16
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This is rather hilarious to me - if you note the original posting date, I put this up LAST year and got NO responses - now it gets revived and has all SORTS of fun going on!
Well, for me, it was the title that got me in here!!
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Old 10-28-2008, 06:12 PM   #17
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Yea..and me too!! Thanks..I will make it with SF maple syrup mixed with water in..take and adjust the spices...Will maybe make this weekend if I am feeling better.


HUGS!
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Old 10-29-2008, 11:31 AM   #18
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Hey Char
do you think I could use my newest purchase in place of the Agave Nectar, my Sugar Free Corn Syrup? Thanks
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Old 10-29-2008, 11:35 AM   #19
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I don't see why not, Sherrie. It MIGHT be thicker - the agave is like a slightly-thin maple syrup.... So you might have to add a little other liquid, like some DaVinci syrup maybe?
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Old 10-29-2008, 11:37 AM   #20
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Thanks Char,
have some Caramel, Cinnamon, & French Vanilla Div. Syrup.
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Old 10-29-2008, 11:39 AM   #21
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Well give it a try and report back - experiments are always fun! It is NICE when they turn out edible too and even better if they're DELICIOUS!
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Old 10-30-2008, 04:57 AM   #22
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Hey Char
do you think I could use my newest purchase in place of the Agave Nectar, my Sugar Free Corn Syrup? Thanks
*perk* sugar free corn syrup? wow where'd you find it, in the grocery store, MuleFreak?

Thanksgiving Pecan Pie here I come!!


Char that is a riot that this post was brought up exactly a year later! LOL

your recipe sounds good too thanks!
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Old 10-30-2008, 11:36 AM   #23
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Hey 24Fan, I found it in my local Meijers store, in central Ohio, in the low carb/s.free section, by the Waldens stuff. Now its pure Maliltiol (sp??) but for some reason it doesn't bother my "pipes". I'm not sure of the name brand but I know Netrition sells a Maliltiol Syrup also, least I think they still do
Good Luck
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Old 11-02-2008, 07:46 AM   #24
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Charski,

I made this cheesecake last night. No crust and I followed the recipe as directed. I did throw in a teaspoon of TJs pumpkin pie spice in addition to the listed spices. I like it extra spicy!

Haven't eaten it yet because it needed to chill overnight (I baked it later in the day) but the batter was oh so good!

I'm thinking I might have a slice for breakfast. Just got in from a run and I'm starving!
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Old 11-02-2008, 12:06 PM   #25
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Okay, I made it until after lunch to dig in.

By far this is the best tasting and textured Pumpkin Cheesecake I've ever had!

Dense, creamy, rich and smooth! IMHO, the perfect Pumpkin Cheesecake.

Nicely done Charski!
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Old 11-02-2008, 12:13 PM   #26
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Okay, I made it until after lunch to dig in.

By far this is the best tasting and textured Pumpkin Cheesecake I've ever had!

Dense, creamy, rich and smooth! IMHO, the perfect Pumpkin Cheesecake.

Nicely done Charski!
Good to know!!!
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Old 11-02-2008, 02:06 PM   #27
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Aw, thanks, Cupcake! I'm so glad you like it.

I must make another soon.
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Old 11-02-2008, 02:13 PM   #28
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...ok, just have to say it...love your recipe...AND LOVE YOUR "VOICES OF REASON!"...YOU GO GIRL!! ok, my politics is over; just HAD to give a shout out.
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Old 11-02-2008, 02:52 PM   #29
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Old 11-02-2008, 04:28 PM   #30
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Aw, thanks, Cupcake! I'm so glad you like it.

I must make another soon.
I always watch for your posts on the recipe boards because I know it is going to be something spectacular!
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