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Old 11-26-2011, 09:04 AM   #151
Soobee
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I made this for the day after Thanksgiving gathering. A big hit.
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Old 11-26-2011, 09:43 AM   #152
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I made this for Thanksgiving and it is now one of my FAVORITE desserts!!! Even the non low carb people loved it.

I think when I reach my goal weight I will always have this in the fridge!!! lol

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Old 11-26-2011, 09:54 AM   #153
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I wanted to add, I made this with the original 3/4 cup erythritol and only 1/8 t stevia extract and it was plenty sweet! I also cut it into 16ths, instead of 8ths, so it is just over 2 carbs per serving and believe me, 1/16 is plenty. It is very rich.
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Old 11-26-2011, 01:43 PM   #154
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I made two of these; one with pumpkin and one with crushed pineapple minus the spices. Both were big hits - I think maybe the pineapple one went fastest. Warning: Don't make it in a glass pan. The directions say a metal pan but I only had one so I did the pumpkin one in an 8x8 glass pan. It dries out the crust too much. One eater had made the original Paula Deen recipe a few years back and recalled not being very fond of it. She loved the lc recipe! That's pretty good kudos when someone finds it better than the original!
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Old 11-27-2011, 05:45 AM   #155
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Omg....This is delicious. I've made it twice now to rave reviews. I cut it into 16 pieces also as it is very rich. I wrapped the leftovers individually in foil to freeze. I did that fast before anyone decided to come back for seconds. Lol. I'm bad. It's that good.
Thanks, Lauren
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Old 11-27-2011, 10:15 AM   #156
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Also made this for Thanksgiving. Considering it had to compete with HC Pecan Pies and Bread Pudding, it was a major success! Gonna use the crust for my Christmas cheesecake.
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Old 11-27-2011, 11:04 AM   #157
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This was a super hit. I thought I would have some left for later,no such luck.
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Old 11-27-2011, 04:11 PM   #158
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just made this and took some to my brother in the hospital. He ate a huge piece with fresh whipped cream, after saying he was not hungry and said, "this is fantastic!" I had to leave him alone with the second piece I brought for his friend who wasn't up there yet. Hope it made it...

I cooked the "cake" part a little too long, I think, trying to get it "done". I put an extra ten minutes on it and it was kind of dry. I mixed together the melted butter and cream cheese for the topping and subbed out about 1/3 of it (about 1/4 cup) with some Z-Trim gel I had made up in the fridge. It was absolutely amazing! I also cut down on the sweetener in the crust as some suggested, and will cut it down further when I make it next. Nice work, Lauren!
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Old 11-28-2011, 08:35 AM   #159
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Just had another piece the "day after". The too-dry crust has softened and now it is like a lovely pumpkin bar with a soft pumpkin-cheesecake topping. Yum, it's even better than yesterday!
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Old 11-21-2012, 03:28 PM   #160
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bumping - you still have time and this looks just amazing!
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Old 11-23-2012, 12:57 AM   #161
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subbing
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Old 11-23-2012, 04:54 AM   #162
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Wish I had made this again this year. It is so good. The pumpkin dessert I made not nearly as good.
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Old 12-01-2012, 12:58 PM   #163
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I made this for Thanksgiving and it didnt turn out anything like the picture. I wont make it again. Everyones favorite was the pumpkin cheesecake pie thingy.
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Old 12-01-2012, 07:56 PM   #164
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Quote:
Originally Posted by Grace View Post
I made two of these; one with pumpkin and one with crushed pineapple minus the spices. Both were big hits - I think maybe the pineapple one went fastest. Warning: Don't make it in a glass pan. The directions say a metal pan but I only had one so I did the pumpkin one in an 8x8 glass pan. It dries out the crust too much. One eater had made the original Paula Deen recipe a few years back and recalled not being very fond of it. She loved the lc recipe! That's pretty good kudos when someone finds it better than the original!
This may be because anytime we use a glass pan, i.e. Pyrex, we Must lower the temperature by 25 degrees. If you don't, it bakes too fast and/or is over baked...always. So lower the temp. and it should be fine.
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Old 12-02-2012, 07:41 AM   #165
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Quote:
Originally Posted by watcher513 View Post
This may be because anytime we use a glass pan, i.e. Pyrex, we Must lower the temperature by 25 degrees. If you don't, it bakes too fast and/or is over baked...always. So lower the temp. and it should be fine.
That is what I used. The crust was dry and didnt look anything like the picture. The flavor was not all that great either. The pumpkin pie cheesecake was so much more delicious.
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Old 09-19-2014, 11:58 AM   #166
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Bumping
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Old 09-21-2014, 08:03 PM   #167
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Made this today! Really good!!
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Old 06-20-2015, 08:09 AM   #168
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I can't wait to try this!
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Old 09-24-2016, 09:50 AM   #169
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bumping
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Old 09-24-2016, 11:42 PM   #170
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Will be making this <3
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Old 02-03-2018, 06:43 PM   #171
WonderBird
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Quote:
Originally Posted by Grace View Post
I made two of these; one with pumpkin and one with crushed pineapple minus the spices. Both were big hits - I think maybe the pineapple one went fastest.
I realize you may not see this to answer it now but this has me really intrigued: how close to pineapple upside down cake (which I looooove) was this? I guess technically it's not "pineapple upside down" if it's mixed all in with everything though. This would be great during Summer.
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