Caramel Swirl Pumpkin Cheesecake

 
WOW!  Very impressive and fairly easy...just another Holiday dessert idea for you.

click>>  CARAMEL SWIRL PUMPKIN CHEESECAKE

I soooooooooooo want to make that!!!!

Thanx for sharing!

Toni

this is so being made for thanksgiving.  i'm the only one in the fam that has to watch what i eat and after my little mishap with full sugar regular pudding i'm not making the same mistake with pies and cookies.  so i will totally let you know how it turns out.  minus the nuts though i just don't like em

I have been reading through your recipes and drooling! 

Question - Can splenda be substituted in any of your recipes that call for the Whey sugar substitute?

Thanks

 Splenda is really FABULOUS in 'wet' type desserts - custards, fruit pies/crisps/cobblers, custard pies like pumpkin, mousses, puddings...things like that.

It doesn't work that great in recipes like quick bread, muffins, cakes - things that need the properties of sugar...or where it calls for "creaming the sugar with fat or eggs till light and fluffy."  Splenda just sort of dissolves into nothingness!

You don't have to use the Whey Low, there is another sugar sub - Maltitol (Nature Sweet is a brand name), although it's a sugar alcohol.  I've found that the farther out Hon and I are out from surgery, the less we can tolerate the sugar alcohols.  Whey Low doesn't have those, so I prefer to use that...but maltitol is wonderful, also.  (Bariatric Eating sells the NS in three forms - granular, powder, and brown.)

For cookies, it's easier to use Splenda, so a lot of times I will try them with that.  They will be slightly different, but still taste great.

This looks wonderful!  Can I make this in a premade graham craker crust?  I do not have a spring form pan but I have two pre made crusts.

 
It would work fine that way...it will definitely be enough batter for two.  I would bake it for about 35-40 minutes...check and see if it's set on the edges but slightly jiggly in the middle...if not do another 5 minutes or so.

Linda!

I want to thank you for sharing all of your recipes....so far I have tried several including the greek yogurt cheesecake souffles...bloody mary pot roast...and I am getting ready right now to make this cheesecake...They are all yummy!

Kat

i made this for thanksgiving. thank you it was a huge hit, and even the people who had more choices ate mine instead (this was a thanksgiving with a giant pecan pie, punpkin pie, sweet potato pie, apple pie... and my lonely s/f pie) the only suggestion i would make for those who plan on making it... put a tad more butter in the graham cracker crumbs for the crust, it didnt stick well enough for me, but then again it could have been me, lol. yummy!!!!!!

 
Thanks for the great review, doll!!

I'm so glad everyone loved it.  I find that is the case with most of the sugar free desserts I take - I don't know if it's the fact that people are SO stuffed and even the thought of a sugared desserts make them queasy or what!!  Usually, I never tell that it IS sugar free, though...most don't realize!

(I like more butter, too...lots and lots of butter...I think I'm related to Paula Deen, in fact!)