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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.
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coconut sugar:
vanilla extract:
cacao powder:
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unsweetened chocolate:
tapioca starch:
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Low Carb Pumpkin Cheesecakes with KtO_ Keto
*Nutrition Info Below*
Now that we're close enough to Fall it's time to break out all of my favorite pumpkin recipes! I've been trying to narrow down the best approach to making a good pumpkin cheesecake, my favorite part of the holiday season is usually a tie between cheesecake and pumpkin pie. These little beauties hit that sweet spot between the two and definitely satisfy my need to pumpkin everything right now without killing my macros!
This recipe yields 12 pumpkin cheesecakes that come in close to 4 g net carbs per serving. If you want to cut the carb count even more try using Philadelphia 1/3 reduced fat, it's actually a neufchatel cheese instead of a cream cheese but works exactly the same in baking.
Nutrition per cheesecake:
kcal - 154 protein - 4.1g fat - 14.1g carb - 4.6g fiber - 0.6g NET = 4g
Detailed Instructions with a printable link:
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Find me on Instagram: kto_keto
Low Carb Keto Pumpkin Cheesecake
This is a delicious low carb keto pumpkin cheese cake. A simple and easy recipe to delight your friends and family during the holidays and still enjoy dessert that fits into your low carb lifestyle. This video also shows how to remedy an overcooked dessert. Here is a updated version of the recipe:
Pumpkin Cranberry Cheesecake - Ep2 part7
Now you can pick up all our products and favorite crafting supplies for easy ordering and quick delivery all in one place!! Shop my Amazon page at:
The final piece to the Fall Gathering - Toni makes a Pumpkin Cranberry Cheesecake for dessert.
Gwendolyn Jackson Executive Producer
Toni Scott-Daniel Executive Host/Producer
Protein Pumpkin Cheesecake Smoothie Recipe
WOW. Just amazing. This is a must try and tastes just like a pumpkin cheesecake with a lot less guilt. We call it a Protein Pumpkin Cheesecake Smoothie. It feels like your eating a cheesecake, with no guilt and packed with protein for a great morning treat.
Recipe & Blog Post:
Our blog post was sponsored by Orgain Protein Organic Almondmilk, check them out here:
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!
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