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How To make Guilt Free Pumpkin Swirl Cheesecake
CRUST:
1 1/2 Boxes SnackWell's cinnamon
-graham snacks, crushed 4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!) FILLING:
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters) 1 ts Brandy extract (or
-Frangelico liqueur) 1 c Pumpkin puree
-(not solid pack) 1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 cup of the sugar, and the vanilla extract until well-blended. Add the
egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
How To make Guilt Free Pumpkin Swirl Cheesecake's Videos
SUGAR FREE AND CRUSTLESS CHEESECAKE
SUGAR FREE AND CRUSTLESS CHEESECAKE
In this episode, I'd like to share with you, my 'Sugar Free and Crustless Cheesecake' recipe. I used dried fruits only instead of sugar and the result was amazing. A guilt-free dessert :)
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INGREDIENTS:
2 eggs
2 cups sultanas (raisins)
1 cup mixed dried fruit
(plum, apricot, blueberry...)
500 g. (17.5 oz) sweet curd cheese
(or ricotta, or cream cheese)
200 g. (7 oz) clotted cream (or creme fraiche)
1 tsp vanillin extract
1/2 cup walnuts
Lemon zest
2 tbsp finely chopped pistachios (to garnish)
DIRECTIONS:
Pour sultanas and the other dried fruits into a sauce pan and add 3 cups of water.
Mix and let it simmer on medium-low heat.
Meanwhile, preheat your oven to 190 C (375 F) and line a baking pan with parchment paper.
(I am using a 9.5 inch, removable-bottom tart pan.)
Beat 2 eggs in a large bow just until combined then add the clotted cream 8or creme fraiche) and beat.
Add the vanilla and 1 tsp lemon zest.
(turn the lemon as you go so you remove only the yellow part)
Beat again and set aside.
Crumble the cheese into a bowl and mash with a fork.
(If using cream cheese skip this step)
Carefully, add 1/2 cup of the dried fruit juice and mix.
Combine cheese and the egg mixture and beat until very smooth.
Totally optional, for a really smooth result you can pass through a fine sieve.
It takes less then 3 minutes.
(If using the cream cheese skip this step as well.)
Make sure you scrape off every bit of it :)
Pour the batter into the pan and spread as evenly as possible and bake for 45 minutes.
Then, remove the saucepan from the stove, pour fruit batter into a bowl and let cool.
Add wallnuts and puree in blender or food processer.
Dried fruit sauce is done :)
After 45 minutes, remove the cheesecake from the oven and let it cool completely.
Carefully, remove from the pan and slide onto serving plate.
And tear the parchment,
Spread the sauce as evenly as possible.
And sprinkle with chopped pistachios, if desired.
Cover and refrigerate overnight.
Slice, eat and enjoy without guilt :)
READY :) Thank You For Watching!
If you enjoyed the video, please leave a like and subscribe to my channel.
Pumpkin CREAM CHEESE Swirl Muffins! Gluten Free Recipe, How-To Bake
#recipe #baking #howtomakemuffins HobbyMom shows you how to make cream cheese pumpkin muffins. A wonderful desert for any dinner time family gathering.
Music by: Epidemic Sound
Keto Chocolate Swirl Cheesecake
This #cheesecake is easily as good as anything I've ever ordered in a restaurant, and it was fairly easy to make. (Recipe link below). Awesomely #lowcarb / #keto , it's deliciously creamy, with a delicate chocolate flavor. I can honestly say it lasted all of 24 hours in my house, and you can blame my husband for that one (as usual). Enjoy :)
????8 Springform Pan:
????Double Boiler (To melt the chocolate!):
????Check out my Amazon store. New stuff all the time!
????Printable Recipe:
Disclaimer:
Some or all links listed on this page are affiliate links for products that I’ll earn a tiny commission on per-sale. The cost to you, if you buy anything, is absolutely nothing.
Low Bake No Carb Pumpkin Cheesecake Recipe
Hands only video demonstrating how to make a no bake low carb pumpkin cheesecake recipe.
Sponsored video.
We buy organic products whenever possible, so I am super excited to share with you the O Organics line from Jewel Osco. They have over 400 high-quality, great tasting, and affordable organic products throughout the store. I used some of them to create a delicious (and easy) no bake low carb pumpkin cheesecake prefect for indulging this holiday season without the guilt.
You can grab the recipe on my blog here:
#SeasonsEatings2017 #lowcarb #recipe #organic #organicfoods #healthyholidays #holidaytreats #holidaydesserts #lowcarbdessert
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using canned pumpkin for healthy No-bake Pumpkin Cheesecake
Real Sound | How to make healthy pumpkin cheesecake mousse with protein. A yummy treat that is good for you. It's guilt free to listen to the sounds of this healthy pumpkin cheesecake recipe. This no bake pumpkin pie cheesecake is great around thanksgiving or in the fall. This quick pumpkin cheesecake recipe shows you how to make pumpkin cheesecake with biscotti cookies. Add whip cream for some extra love.
Healthy Pumpkin Cheescake
Graham Crust:
2 cups fine crushed biscotti
3 tbs sugar
7.5 tbs butter
Pumkin Filling:
4 scoops vanilla protein of your choice
6 tbs sugar substitute
1 tsp vanilla extract
1 ts cinnamon
1 tsp nutmeg
2 tbs pumpkin spice
1/4 tsp salt
30oz cans pumpkin
16 oz cream cheese
2 cups fat free cool whip
Directions:
1. Combine crust ingredients until wet like sand.
2. Press into the bottom of cheesecake pan.
3. Mix together dry ingredients.
4. Blend in wet wet ingredients until smooth.
5. Fold in cool whip.
6. Cool in fridge overnight.
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Hungry for more?
Cinnabons
Chocolate Eclairs
Lemon bar square
Sugar cookie
Custard donuts
Thanks Honeybunch!
#vibewithnajwa #falldesserts #howtomakehealthypumpkincheesecake
KETO PUMPKIN SPICE CHEESE CAKE / EASY TO MAKE / THE BEST PUMPKIN SPICE CHEESE CAKE
KETO PUMPKIN SPICE CHEESE CAKE. This easy to make cake is low carb, sugar free and super moist with delicious pumpkin spice flavor topped with cream cream cheese. Now that the weather is chiller this pumpkin spice cake recipe makes the perfect easy fall dessert you've certainly been craving without the guilt feeling. Check the step by step recipe and don't forget to watch the video for guidance. If you have questions, drop a comment down below.
INGREDIENTS:
1 3/4 cups Almond flour. Find it here:
1/2 cup Coconut flour. Find it here:
1/2 cup Granulated Sweetener. Find it here:
1 tsp Baking powder. Find it here:
1/2 tsp Salt
1 tsp Pumpkin spice powder. Find it here:
1/2 tsp Cinnamon powder. Find it here:
2 Eggs, beaten
1/4 cup Melted butter
1 tsp Vanilla. Find it here:
1 cup Pumpkin puree, in can. Find it here:
8 oz Cream cheese. softened
1/4 cup Powdered sweetener. Find it here:
FIND ALL THE PRODUCTS I USE ON AMAZON:
black+decker hand mixer -
Bread Loaf pan -
Mixing bowls glass -
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