PUMPKIN CHEESECAKE RECIPE
I am SO sorry ya'll. I posted a Pumpkin Cheesecake recipe earlier and I have no idea what happened but Dee brought it to my attention it wasn't complete. Here is the completed recipe.
Hugs and blessings ~~~ Vivian
4 large eggs, at room temperature
4 oz pumpkin (more if you can handle the carbs)
1.25 tsp pumpkin pie spice
1/8 tsp ginger
1 tsp vanilla extract
Preheat oven to 350. Butter a 9" spring form pan and set aside.
Using electric mixer, beat cream cheese well until smooth.
Slowly beat in the sweetner.
Add eggs, one at a time and beat well after each egg.
Add remaining ingredients, scrape down the bowl and stir to combine.
Pour cheesecake into prepared pan and smooth the top.
Bake for 10 minutes.
Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown.
Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
Don’t worry if the cake is a little wiggly, it will firm up.
Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.
Protein 8.2g
Fat 28g
Carb 6.25g
Hugs and blessings ~~~ Vivian
Pumpkin Cheesecake
"The Low Carb Cookbook" pp342
serves 12
Adapted for Pumpkin Cheesecake by J 4/4/08)
Butter for pan
2 pounds cream cheese, at room temperature (use reduced fat but NOT no fat)
1 ½ C Equal spoonful (or 3/4 C Splenda & 1/2 C Splenda Baking)
4 large eggs, at room temperature
4 oz pumpkin (more if you can handle the carbs)
1.25 tsp pumpkin pie spice
1/8 tsp ginger
1 tsp vanilla extract
Preheat oven to 350. Butter a 9" spring form pan and set aside.
Using electric mixer, beat cream cheese well until smooth.
Slowly beat in the sweetner.
Add eggs, one at a time and beat well after each egg.
Add remaining ingredients, scrape down the bowl and stir to combine.
Pour cheesecake into prepared pan and smooth the top.
Bake for 10 minutes.
Turn heat down to 275 and bake for 1 hour, or until edges are lightly brown.
Turn off the oven.
Run a knife around the edge of the pan and return the pan to the oven to cool slowly.
Don’t worry if the cake is a little wiggly, it will firm up.
Cover cooled cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.
Protein 8.2g
Fat 28g
Carb 6.25g
GOD GRANT ME THE SERENITY TO ACCEPT THE THINGS I CAN NOT CHANGE; COURAGE TO CHANGE THE THINGS THAT I CAN; AND THE WISDOM TO KNOW THE DIFFERENCE !!!! THIS IS MY DAILY PRAYER.
Vivian Prouty Obesity Help Support Group Coach "LOSE IT 4 LIFE"
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