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Old 10-05-2008, 02:18 PM   #1
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Pumpkin Cheesecake recipes?

Does anyone have a good LC pumpkin cheesecake recipe? I use to have one that was crustless but I can't find the recipe.
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Old 10-05-2008, 11:42 PM   #2
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I accidentally made this the other night. I was attempting to just mix pumpkin and spices and cream cheese for a cold mousse, then ended up playing around a bit more and made a pumpkin cheesecake. Yum.

2 pkg. cream cheese
1 can pumpkin
1 cup splenda
2 eggs
2 tsp. vanilla
1 tsp. pumpkin pie spice
1/4 cup sour cream

For portion control, I divided the batter into 12 cupcake papers and baked in a muffin pan, 350 degrees, 45 min.
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Old 10-05-2008, 11:52 PM   #3
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I was looking for one Cheri posted a long time ago but couldn't find it. At least I think she did but I suffer from CRS

I searched the recipe room for pumpkin cheesecake and here is one with good reviews.

HTH

LowCarbFriends Recipes - A AAAwesome Pumpkin Cheesecake! - Powered by ReviewPost
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Old 10-06-2008, 05:46 AM   #4
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Hhhmom, this was posted a while back don't know by who but i had it saved. I would sub maybe an almond meal crust instead of a 'real' crust made with carbolose, as I don't like the taste of carbolose.


Re-worked Paula Deen's Pumpkin Cream Cheese Pie

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Low Carb Pumpkin Cream Cheese Pie
Paula Deen my tweaked version

1 8 oz. pkg. cream cheese, softened
2 c. canned pumpkin
2 quick packs Splenda
1/3 c. brown DiabetiSweet
1/3 c. erythritol
¼ tsp. salt
1 egg, 2 egg yolks, lightly beaten
1 c. cream
½ stick (1/4 c.) melted butter
2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. pumpkin pie spice

In a large mixing bowl, beat cheese with hand mixer, add pumpkin beat until combined. Add the sugars, and salt, then eggs, cream, butter vanilla and spices. Beat well and pour into pre-baked piecrust.

Bake 350 oven for an hour and 10 minutes or until knife inserted in center comes clean

Low Carb Pie Crust:
1 cube of butter, softened
1 3-oz. package of cream cheese
1 c. Carbalose flour
Mix with pastry cutter. Press into a 9” pie plate, prick with fork tines.
Chill well. Pre-bake 350 oven for 15 min. before filling.





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Old 10-06-2008, 11:40 AM   #5
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That one sounds really good 24Fan, I must have missed it before, thanks for posting.
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Old 10-06-2008, 12:47 PM   #6
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Linda Sue has a recipe for "Pumpkin Bake" on her website, it is made with pumpkin and cream cheese....it is very good
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Old 10-06-2008, 12:56 PM   #7
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Quote:
Originally Posted by LindaSue View Post
This was excellent and I've never been a big fan of pumpkin pie. I'm starting to like it a lot after tasting this. Here is the recipe as I made it along with my comments at the end:



JODY'S PUMPKIN BAKE
8 ounces cream cheese, softened
5 eggs
1/2 cup granular Splenda or equivalent liquid Splenda
15 ounce can pumpkin
1/2 tablespoon pumpkin pie spice
1 teaspoon cinnamon

Put the cream cheese in a medium mixing bowl and beat with an electric mixer until smooth. Add the remaining ingredients and beat well. Pour into a 6x8" greased glass baking dish. Bake at 350º about 40 minutes or until the center feels firm and a knife inserted in the center comes out relatively clean. Cool, then chill before serving.

Makes 4-6 servings

With granular Splenda:
Per 1/4 Recipe: 342 Calories; 27g Fat; 14g Protein; 14g Carbohydrate; 5g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per 1/4 Recipe: 330 Calories; 27g Fat; 14g Protein; 11g Carbohydrate; 5g Dietary Fiber; 6g Net Carbs
Per 1/6 Recipe: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

Jody said she gets four large servings out of this but I thought I'd save a few carbs and serve smaller pieces. This is very good and I think the spices and sweetness are just right. I tasted it while still warm and it was nice like that but it made the whipped cream melt. After trying it, I think that making this into just four servings is a bit over the top. Six servings is more realistic. I will probably make this again for Thanksgiving instead of a pumpkin pie although this tastes pretty much like pumpkin pie. Despite the cream cheese it is nothing like a cheesecake.
I haven't made it, but it sounds great! Later in that thread she stated that a day or so after it had more of a cheesecake texture.
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Old 10-06-2008, 01:07 PM   #8
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B][COLOR="DarkOrchid"]WOW! I have been mixing pumpkin and cream cheese together as aq little desert type thing but that looks MUCH better! I just need to get more pumpkin!![/COLOR][/B]

Last edited by PghPALady1974; 10-06-2008 at 01:08 PM.. Reason: spelling
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Old 10-06-2008, 01:09 PM   #9
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the pumpkin bake is more like pumpkin pie than cheesecake IMHO...
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Old 10-06-2008, 02:42 PM   #10
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Beachgirl's Pumpkin Cheesecake is Mmmmmmm!!!
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Old 10-06-2008, 02:45 PM   #11
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You could leave out the White Chocolate or use SF White Chocolate. I double the spice as I love it extra spicy!

White Chocolate Marbled Pumpkin Cheesecake

24 ounces Cream cheese (3 8-ounce packages)
1 cup Splenda
1 teaspoon Vanilla extract
1 tablespoon Pumpkin Pie Spice
4 Eggs, plus 1 Egg yolk
3 tablespoons Sour cream
1 Can (15 oz.) of Prepared Pumpkin
3 Squares White Chocolate (baking bar), melted in double boiler

Bring all cold ingredients to room temperature. With an electric mixer, combine the cream cheese and sugar at slow to medium speed, scraping sides often. Add all other ingredients except eggs and pumpkin. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated separate out one cup of batter then fold pumpkin into the rest of the batter. When pumpkin is blended, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don’t believe any one who tells you it is normal for a cheesecake to be cracked; it isn’t.) Always treat the batter gently. To the one cup of separated batter, add the three squares of melted white chocolate and blend.

Add half of the pumpkin batter to a well greased springform pan. Add spoonfuls of the white chocolate batter, and then cover with remaining pumpkin batter. Swirl through with spatula to create marbling effect.

Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the springform pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly, so don’t rush this process. Let it set up for several hours in the fridge, preferably overnight.

Garnish with curls of white chocolate.

If you don't want to add the chocolate, just keep all the batter together and make the entire cake pumpkin, it will work fine that way too.
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Old 10-07-2008, 04:35 AM   #12
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Quote:
Originally Posted by Tweaker Geek View Post
That one sounds really good 24Fan, I must have missed it before, thanks for posting.
you're welcome, Tweaker Geek

I'd add more cream cheese and play around with the sweetners maybe?

Did you try any of these, Hhmom? I want reviews!
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Old 10-07-2008, 05:13 AM   #13
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Quote:
Originally Posted by kidj4 View Post
I haven't made it, but it sounds great! Later in that thread she stated that a day or so after it had more of a cheesecake texture.
I second this!!! Last year, some were making a lc crust to go on the bottom and someone did a crumble topping for the top.

This is delish!
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Old 10-07-2008, 08:32 AM   #14
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hhhmom................I agree with LCCupcake, Beachgirl's cheesecakes are the best! I have made several of them, and they have all been yummy! They could easily pass for non low carb.

Here is a highly rated recipe from the recipe room also: LowCarbFriends Recipes - A AAAwesome Pumpkin Cheesecake! - Powered by ReviewPost
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Old 10-07-2008, 01:22 PM   #15
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I vote for Beachgirl's as well.
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Old 10-08-2008, 05:57 PM   #16
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Here is the one I posted (since someone mentioned it) It has a ton of great reviews.. If you try it let me know what you think!

LowCarbFriends Recipes - A AAAwesome Pumpkin Cheesecake! - Powered by ReviewPost
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Old 10-08-2008, 06:01 PM   #17
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Thank you all for the recipes! I need to get some eggs tomorrow then I will try one out.
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Old 10-09-2008, 09:51 AM   #18
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I just made this the other day. WOW, it tasted so Good and was so very Pretty, with the different layer colors. It held together perfectly too!!
I'm planning to make it again this coming Sunday!! Yay!!

I'm not sure who to give credit to for this one, but boy they did Good!!

Pumpkin Cheesecake Torte
________________________________________
Crust:

3/4 cup almond flour
1/4 cup flaxseed meal (I use golden)
1/4 cup Splenda
1/2 tsp. cinnamon
3 Tbs. melted butter

Mix this in a bowl with a fork until it is well incorporated. Then pat into an 8 x 8 pan or 9 x 9 pan that has been Pammed.

Layer One:

8 ounces cream cheese, softened
2 eggs
3/4 cup Splenda

In a medium bowl, mix the above ingredients until smooth. Then pour on top of unbaked crust. Place in a 350 degree oven for 20 minutes. Let cool.

Layer Two:

15 ounces of pumpkin, canned
3 egg yolks
1/2 cup half/half or LC milk
1/2 cup Splenda
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice

1 envelope plain gelatin
1/4 cup cold water

In a bowl add Pumpkin, yolks, cream or milk, Splenda, salt, and spices. Blend with mixer. Place into medium sauce pan. Set on medium heat.

Place the water in a small cup and sprinkle gelatin over it and mix well.

On medium setting, heat pumpkin and the "blender" mixture until it is thickened, stirring constantly. This could take about 8 minutes. Then remove from stove and mix in dissolved gelatin. Let cool.

After the crust and pumpkin have cooled to room temperature, pour pumpkin mixture over crust and refrigerate several hours until firm. Serve with whipped cream.

For a 9 x 13 pan, I would double everything. Great for the fall holidays
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Old 10-09-2008, 10:52 AM   #19
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Girlkick, this sounds lovely! Great holiday dessert. reminds me of a hc lemon layered dessert I used to make for my family. Thanks for posting
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Old 10-10-2008, 05:38 AM   #20
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I made LindaSues's pumpkin bake last night. yummy. She's right, it's nothing like cheesecake though. The taste is good though and spices are good. I"ma gonna have to freeze this sucker up, it's pretty thick. I made mine in a loaf pan with chopped walnuts on top.
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Old 10-11-2008, 11:45 AM   #21
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Hiya 24Fan!! Do you recall the ingredients for that lemon desert?? I'd Love to put something like that together!! My mouths watering, just thinking about it!!
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Old 10-11-2008, 02:18 PM   #22
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I'll look it up and PM it to ya ok? It's a highcarb recipe

regarding my previous recipe tryout, the pumpkin bake: Note to self (and others): Do not freeze a "splenda only" based cheesecake'y recipes. I forgot comes out sorta crumbly and weird tasting. I think if I would've added powdered E to it might be ok but whatever, I'll add it to protein shakes later Nothing goes to waste!
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