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Old 11-07-2008, 03:38 PM   #1
wifezilla
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Low Carb No Bake Pumpkin Cheesecake Recipe

I finally took pictures of my recipe and actually got the directions written down. It is posted on my Examiner column page.

Denver Low-Carb Examiner: Recipe: Low Carb No-Bake Pumpkin Cheesecake

It is wheat-free, sugar-free, and really tasty.
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Old 11-07-2008, 03:41 PM   #2
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Thanks...
Looks easy enough for me!! and ingredients I have

Thanks for sharing
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Old 11-07-2008, 04:35 PM   #3
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I don't do complicated. Short attention span over here
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Old 11-07-2008, 04:40 PM   #4
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Thank You

The crust is cooling and the cheesecake mixture (minus HWC) is ready to go. Will assemble with the HWC shortly. Needed a quick dessert for hubby tonight. He ate through the Chocolate Mayonnaise Cake this week. Will report back later!
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Old 11-07-2008, 04:48 PM   #5
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Oh cool! Let me know what he thinks
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Old 11-07-2008, 06:44 PM   #6
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Looks delicious! I will put this on my list to try.

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Old 11-07-2008, 06:48 PM   #7
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Um, I think I love you! This sounds ridic easy. No beating the cream until stiff peaks, yay! Am trying this for a dorm snack. Will make a blog post and give proper credit back to your blog and column, of course!
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Old 11-08-2008, 04:56 AM   #8
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Quote:
Originally Posted by wifezilla View Post
Oh cool! Let me know what he thinks
This was a hit with DH!!!!! I had a piece for breakfast and it is DELICIOUS! It was EASY & QUICK to make! Thank you!

Nutritional info (cut into 8 slices) per my calculations & tweaks**:
350 cals | 32g fat | 6g ecc | 9g prot

**I used 1/3rd less fat cream cheese, 1 c. almond meal + 1/2 c. hazelnut meal for the crust, 1c. equiv. of liquid Splenda in filling & two drops in crust.
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Last edited by Vanessa120; 11-08-2008 at 05:33 AM..
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Old 11-08-2008, 07:57 AM   #9
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I am so glad you both liked it. I had it for breakfast two days in a row! LOL

Lauren, I have made it before whipping the cream and folding it in to the pumpkin and cream cheese, but there isn't a lot of texture difference between the two methods....so go for the time saver
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Last edited by wifezilla; 11-08-2008 at 07:59 AM..
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Old 11-08-2008, 08:30 AM   #10
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Wow, does that sound great! I'm assembling Thanksgiving recipes now, so this is just what I needed. Thank you
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Old 11-08-2008, 08:42 AM   #11
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[COLOR="Magenta"]This sounds wonderful! I think I even have all the things to try a trial today... OK, IF I get everything else done I need to do..

Thanks so much![/COLOR]
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Old 11-08-2008, 02:42 PM   #12
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That looks great Wifezilla!
You're so pretty too!
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Old 11-08-2008, 04:18 PM   #13
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You are too kind (that itty bitty pic hides the wrinkles well! LOL)
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Old 11-08-2008, 05:27 PM   #14
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[COLOR="DarkGreen"]Mine is chilling right now. Wonder if DS and I can wait the 2 hours? I tweaked it a bit as we do not like ginger, and only had 1 1/2 pkgs. of cream cheese. I used my Whey Low D for sweetener ( I have the packets and kept the amounts the same). Hope it comes out ok![/COLOR]
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Old 11-08-2008, 05:38 PM   #15
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Dumb question, lol. . .does the cream cheese have to be softened first?
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Old 11-09-2008, 07:33 AM   #16
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I have pumpkin pie spice, can I just sub that and if so, how much?
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Old 11-09-2008, 09:11 AM   #17
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[COLOR="DarkGreen"]Well~ it was good, but not pumpkin-y enough for me. DS has yet to try it (he's working on the cheese ball I made yesterday, also), so don't know what he thinks. For us, I will probably go with either no cream or less cream cheese. Maybe more pumpkin pie spice than I used 1st time.[/COLOR]


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Old 11-09-2008, 12:16 PM   #18
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Diana, since I use an electric mixer, I don't bother to soften it.

Pepperette, I like it because it isn't so pumpkin-y...LOL. (I never liked traditional pumpkin pie as a kid) For more pumpkin flavor, I would eliminate the cream. I would keep the amount of cream cheese just so it doesn't get watery.

Elaine, the flavors will be a little different but it should work. I would start with 1 tsp and taste it, then add more if needed.
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Last edited by wifezilla; 11-09-2008 at 12:18 PM..
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Old 11-09-2008, 12:29 PM   #19
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[COLOR="DarkGreen"]Thanks for the tip Wifezilla- I will do that next time. Used my last can of pumpkin, but pd is next week, hehehe![/COLOR]
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Old 11-09-2008, 12:35 PM   #20
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This recipe is VERY flexible, so don't be afraid to experiment. I started with an old no-bake cheese cake recipe that my dad used to make when I came up with this. It had cool whip and sour cream in it.
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Old 11-09-2008, 01:01 PM   #21
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I don't have the packets of Splenda..I have granular and liquid.

Can you please tell me the conversion of the packets to granular splenda please

Thanks
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Old 11-09-2008, 01:11 PM   #22
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Quote:
Originally Posted by wifezilla View Post
I finally took pictures of my recipe and actually got the directions written down. It is posted on my Examiner column page.

Denver Low-Carb Examiner: Recipe: Low Carb No-Bake Pumpkin Cheesecake

It is wheat-free, sugar-free, and really tasty.
Looks great, gonna give it a try during thanksgiving!
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Old 11-09-2008, 02:35 PM   #23
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I am also assembling Thanksgiving recipies. This one is now on the list. Thanks for sharing.
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Old 11-09-2008, 05:22 PM   #24
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Diane, It is going to depend a lot on your personal taste. I made another one with liquid and I wasn't too happy about the results. It was too runny.

As for granular, I would start at 1/4 cup and taste. Usually no bake recipes call for 1/2 cup sugar, so you may end up at 1/2 cup Splenda using the measure for measure stuff.
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Old 11-10-2008, 05:09 AM   #25
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Thanks Wifezilla!
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Old 11-10-2008, 06:43 AM   #26
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Mhmm, thanks for sharing!





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Old 11-10-2008, 06:50 AM   #27
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Quote:
Originally Posted by wifezilla View Post
Diane, It is going to depend a lot on your personal taste. I made another one with liquid and I wasn't too happy about the results. It was too runny.

As for granular, I would start at 1/4 cup and taste. Usually no bake recipes call for 1/2 cup sugar, so you may end up at 1/2 cup Splenda using the measure for measure stuff.
THANKS..
Thanks also for tip on liquid splenda because that is what I would have used but will use granular instead
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Old 11-10-2008, 10:26 AM   #28
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marking for later
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Old 11-10-2008, 11:48 AM   #29
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Definitely on my list of things to make for Thanksgiving. Thanks! :-)
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Old 11-10-2008, 02:43 PM   #30
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As for liquid, I used Da Vinci simple syrup. If you are using Sweetsfree (undiluted liquid Splenda) it shouldn't be a problem, but Da Vinci syrup is diluted.
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