How To make Pumpkin Cheesecake Pie/Lowfat
Ingredients
1
cup
gingersnap cookie, crumbs
1
tablespoon
brown sugar
3
tablespoon
butter, or margarine, melted
1
each
gelatin, envelope, unflavored
1/4
cup
skim milk, cold
1/2
cup
skim milk, boiling
16
oz
can pumpkin
8
oz
cream cheese, softened, lite
3/4
cup
brown sugar, packed
1
teaspoon
vanilla extract
1
teaspoon
cinnamon, ground
1/2
teaspoon
salt
1/8
teaspoon
cloves, ground
1
cup
whip topping, frozen, lite, thawed
Directions:
In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
How To make Pumpkin Cheesecake Pie/Lowfat's Videos
Macro Friendly Pumpkin Cheesecake Recipe | Holly T. Baxter | Biolayne
It turns out, with some smart substitutions, you can absolutely have your cake AND eat it too! Try out my Pumpkin Cheesecake recipe and let me know how you like it in the comments!
Recipe Makes 12 Servings
Base
400g Graham Crackers
125g I Can't Believe It's Not Butter (light)
6g Powdered Sucralose
Filling
900g 4 pks Fat Free Cream Cheese (Great Value)
45g All Purpose Flour
425g Pure Pumpkin (Libby's)
175g Brown Sugar Blend (Truvia)
20g Powdered Sucralose
250g Egg Beaters
1 tsp Cinnamon or Pumpkin Spice
Toppings (optional) not included in macro count
2 TBSP Sugar-free Maple Syrup
100g Honey Pecans (Fresh Gourmet)
20ml Caramel Sauce
MACROS PER SERVING
15.8g Protein
50.2g Carbohydrate
8.2g Fat
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Method
1. Pre heat oven to 370 F. Line a cheesecake tin with baking paper and cover with foil to stop any leaks!
2. Prepare the base by blending the listed ingredients in a food processor. Place in tin and bake for 10 minutes. Remove and allow to cool.
3. Meanwhile, combine the filing ingredients. Make sure you add the egg beaters last in 50ml aliquots. Don’t over-beat the eggs or you will end up with a cracked cheesecake.
4. Bake for 50 mins then turn off the oven and crack the door slightly and allow to slowly cool to room temperature. Remove cheesecake and refrigerate overnight to allow to fully set.
5.Decorate with pecans, caramel and fat free frosting on the day you want to serve !
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Pumpkin Cheesecake Keto Version
With the Thanksgiving approaching and holiday season overall, some of us may have started catching a spirit of holidays such as shopping, meeting with family and friends, and of course thinking, planning, and eating lots of holiday food.
There is not a Thanksgiving dinner without a turkey, stuffing, and gravy, and pies. Lots of variety of pies. One of my favorites and is a classic dessert is a pumpkin pie. However, when I think of the calories of pumpkin pie added to stuffing and mashed potatoes as well as bunch of other holiday candy and sweets, I came up with an idea to bake myself a pie that would not cost me a fortune and at the same time I don't have to worry about an after holiday junk in the trunk surprise :))
Therefore, today I am sharing with you a low carb and low-fat version of a pumpkin pie and I named it Pumpkin Cheesecake Pie, since there is a ricotta added to fill in the rest of the pie with more creamier flavor and texture. Pumpkin is a great vegetable choice for those low carb lovers, because in a cup of pumpkin there is only 8 grams of carbohydrates. About 3 servings of pumpkins are used in this recipe and it means that there are 24 grams of carbs just from the pumpkins for the entire pie of 8 servings. So, you do the math.
Please, let me know if you happen to try to make it and I think you should! Somebody needs to fit into those skinny jeans for New Year's Party. Am I right?
Ingredients for pumpkin mixture (batter):
2 eggs
1/2 cup of stevia
1 lb of pumpkin puree
1/2 cup of cream
1 tbsp of cornstarch
Ingredients for ricotta batter:
2 egg whites
2 egg yolks
1 lb of skim ricotta cheese
1/2 cups of stevia
1. Beat two eggs with stevia until pale yellow.
2. Add Pumpkin puree and mix well.
3. Add cornstarch while mixing.
4. Separate two egg whites from eg yolks and save the egg yolks for later.
5. Beat the egg white until they turn foamy.
6. Mixx egg yolks with ricotta cheese and add stevia.
7. Layer two different batters in a cake pan as demonstrated in the video.
Good luck in your cooking journeys. Thanks for watching this video. Please, share your opinion and let us know if you like this recipe. Please, also share if you have attempted it. We will be very happy to hear from you!
Take care.
Oh, and one more thing, please, don't forget to subscribe if you would like to see more of our videos.
Organic Pumpkin Cheesecake : Healthy Pumpkin Recipes
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Watch More:
Organic pumpkin cheesecake can be made both dairy free and gluten free, so long as you have the right ingredients. Make organic pumpkin cheesecake with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video clip.
Expert: Jules Shepard
Filmmaker: Ed Candelora
Series Description: If you're a lover of all things pumpkin, there are a few basic pumpkin recipes that you're definitely going to want to know more about. Learn about healthy pumpkin recipes with help from a nationally recognized expert and sought after speaker on gluten-free cooking and living in this free video series.
Low calorie Protein Pumpkin Cheesecake | Easy dessert recipe
I hope you will enjoy this healthy dessert for Halloween. It's super high in protein and relatively low in calories for a cheesecake. Make your own pumpkin puree if you can :) otherwise, just use the canned pumpkin. It's almost as good. This pumpkin pie is a super easy treat, enjoy :)
Macros for the whole recipe:
884 calories, 46C, 130P, 13F
My Insta:
No Bake Protein Pumpkin Pie Cheesecake - Protein FliX “Ultimate Pumpkin Edition”
Episode 9 - Let’s make a holiday favorite that makes its own introduction…today we’re combining protein and pumpkin and cream cheese to make this delectable dessert!
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NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
#pumpkinpierecipe #cheesecake #lowcalrecipes #highprotein
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The holidays are here and there is no better time than #basic season. The pumpkin pie is the absolute staple during this time of year. So to help you all manage your festivities while staying on track with your goals here is an easy no bake pumpkin pie cheesecake recipe. The no bake pumpkin pie cheesecake combo is a great low calorie high protein recipe that is packed with pumpkin pie flavor with a hint of cheesecake. This is actually my favorite part about this pumpkin pie recipe since the cream cheese flavor is very light.
NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
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Pumpkin Pie Cheesecake Recipe
Total calories 1082
Fat 26g
Carbs 168g
Protein 89g
Each slice (~6 slices) 180
Fat 4g
Carbs 28g
Protein 15g
Crust
120g graham cracker crumbs
20g SF maple syrup
(if you think need more make sure to mix everything thoroughly before adding more)
Filling
300g Pumpkin puree
300g FF cream cheese or Reduced Fat cream cheese
10g SF Vanilla pudding mix
62g whey/casein blend (you could probably add more tbh)
60g Zero Sugar/Fat Free Reddi Wip
40g Sweetener of Choice (I prefer Swerve Confectioner) * Optional
Place in fridge for a minimum of 4 hours for the flavors to set. Best to sit overnight.