KETO PUMPKIN CHEESECAKE
It’s fall again — my favorite season! Autumn should not go by without indulging in a little pumpkin, even when you’re trying to follow a keto diet. If you ask me, pumpkin cheesecake is the best way to get your pumpkin fix!
Pumpkin isn’t exactly low-carb, I know, but at least the carbs are highly nutritious and full of good fiber! This amazing cheesecake is just as rich as its sugar and gluten-filled counterparts! But this dessert is definitely something you want to save for special occasions.
My oldest daughter wanted to serve cheesecake at her wedding a couple of months ago. I started shopping around and learned that JUST the cheesecake would cost over a thousand dollars. Costco had inexpensive plain cheesecakes, but we wanted ALL the fancy varieties, like the dessert menu at the Cheesecake Factory.
I’d made a few cheesecakes over the years, and they were pretty easy. So I decided to undertake the cheesecake-making myself. I figured I could make 2 per day for a couple of weeks and freeze them all. Cheesecake freezes like a dream — it’s seriously SO easy!
KETO PUMPKIN CHEESECAKE
1. Prepare your springform pan by lining it with parchment paper. The recipe below will fill a 10″ springform pan right to the top. I like my cheesecake tall because tall cheesecakes look prettier and you get more filling!
2. Gluten-free cheesecake crust (I usually omit the crust altogether)
Pulse together in your food processor:
2 c. Blanched almond flour
1/2 c. melted butter
2 T. powdered stevia
Press mixture into the bottom of your prepared springform pan.
3. Sugar-free cheesecake filling
Blend together using the medium setting on your food processor (don’t overmix for the best texture):
40 oz. room-temperature cream cheese (if it’s cold, it won’t blend will and your cheesecake will be lumpy)
1 c. powdered stevia (I used Stevia in the Raw because it was all I had, but it’s full of maltodextrin — blech! So don’t use Stevia in the Raw if you have a choice. Erythritol is the only acceptable filler ingredient, if you ask me.)
5 eggs
8 oz. sour cream
2 T. vanilla extract
dash salt
Pour half of this mixture into the crust, or directly into your prepared springform pan if you’re omitting the crust. Then add the following ingredients to the remaining filling and blend again:
15 oz pumpkin. Use canned pumpkin (NOT pumpkin pie filling, just plain pumpkin) or cook and puree your own.
1 T. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. ginger
Pour the pumpkin cheesecake filling into your springform pan, on top of the plain cheesecake filling. You can use a butter knife to swirl the two fillings together, or leave them in layers, like I did.
for full recipes please see : orisonorchards.com
Pumpkin isn’t exactly low-carb, I know, but at least the carbs are highly nutritious and full of good fiber! This amazing cheesecake is just as rich as its sugar and gluten-filled counterparts! But this dessert is definitely something you want to save for special occasions.
My oldest daughter wanted to serve cheesecake at her wedding a couple of months ago. I started shopping around and learned that JUST the cheesecake would cost over a thousand dollars. Costco had inexpensive plain cheesecakes, but we wanted ALL the fancy varieties, like the dessert menu at the Cheesecake Factory.
I’d made a few cheesecakes over the years, and they were pretty easy. So I decided to undertake the cheesecake-making myself. I figured I could make 2 per day for a couple of weeks and freeze them all. Cheesecake freezes like a dream — it’s seriously SO easy!
KETO PUMPKIN CHEESECAKE
1. Prepare your springform pan by lining it with parchment paper. The recipe below will fill a 10″ springform pan right to the top. I like my cheesecake tall because tall cheesecakes look prettier and you get more filling!
2. Gluten-free cheesecake crust (I usually omit the crust altogether)
Pulse together in your food processor:
2 c. Blanched almond flour
1/2 c. melted butter
2 T. powdered stevia
Press mixture into the bottom of your prepared springform pan.
3. Sugar-free cheesecake filling
Blend together using the medium setting on your food processor (don’t overmix for the best texture):
40 oz. room-temperature cream cheese (if it’s cold, it won’t blend will and your cheesecake will be lumpy)
1 c. powdered stevia (I used Stevia in the Raw because it was all I had, but it’s full of maltodextrin — blech! So don’t use Stevia in the Raw if you have a choice. Erythritol is the only acceptable filler ingredient, if you ask me.)
5 eggs
8 oz. sour cream
2 T. vanilla extract
dash salt
Pour half of this mixture into the crust, or directly into your prepared springform pan if you’re omitting the crust. Then add the following ingredients to the remaining filling and blend again:
15 oz pumpkin. Use canned pumpkin (NOT pumpkin pie filling, just plain pumpkin) or cook and puree your own.
1 T. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/2 tsp. ginger
Pour the pumpkin cheesecake filling into your springform pan, on top of the plain cheesecake filling. You can use a butter knife to swirl the two fillings together, or leave them in layers, like I did.
for full recipes please see : orisonorchards.com
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