SPLENDA PUMPKIN CHEESECAKE
Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Combine crumbs and melted margarine. Press into bottom of 9.
- inch springform pan. Place in freezer while preparing filling.
- For filling: In large mixing bowl with mixer at medium speed, beat cream.
- cheese until soft and creamy. Add remaining ingredients; beat at low.
- speed until blended and smooth, about 1 minute.
- Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
- sides begin to pull away from pan and filling is set.
- Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
- on rack to room temperature. Cover; refrigerate for 2 hours or until.
- serving time.
PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)
A creamy cheesecake with a light pumpkin flavor and butterscoth chips. Preparation time does NOT include cooling time.
Provided by cjbamboo
Categories Cheesecake
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crust:.
- Heat oven to 350°F.
- Spray 8 inch springform pan with nonstick coating.
- Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
- Bake for 7 minutes (or until browned). Cool.
- Cheesecake:.
- Beat cream cheeses until smooth in large bowl.
- Add Splenda, syrup and maple flavoring and beat well.
- Add oil and egg white and beat until smooth and creamy.
- Stir in butterscoth chips by hand.
- Pour mixture into prepared crust and place in oven.
- Reduce heat to 325°F.
- Bake for 60 minutes (or until middle is just set).
- Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
- Refrigerate overnight, slice and enjoy!
Nutrition Facts : Calories 339.3, Fat 23.1, SaturatedFat 14.3, Cholesterol 63.8, Sodium 566.7, Carbohydrate 16.3, Fiber 0.8, Sugar 6.1, Protein 16
LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE
This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.
Provided by Collegechyc
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
- Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
- Add pumpkin and spices to remaining batter and stir until blended.
- Carefully spread pumpkin layer over first layer.
- Bake in preheated oven 35-45 minutes or until center is almost set.
- Allow to cool, then chill several hours or overnight.
- Serve with whipped cream if desired and wait for compliments.
- I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.
Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9
KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST
This recipe is a yummy and rich-tasting cross between my decades-old cheesecake recipe and pumpkin pie, converted to be low-carb. I also use low-fat cream cheese to reduce the amount of fat. It's wonderful for Thanksgiving, or just for fun anytime. Unless you tell people it's low-carb, they'll never guess!
Provided by DRJILL2
Categories Fruits and Vegetables Vegetables Squash
Time 5h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
- Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
- Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.
Nutrition Facts : Calories 244.6 calories, Carbohydrate 8.5 g, Cholesterol 64.5 mg, Fat 20.5 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 7.2 g, Sodium 255.3 mg, Sugar 1.8 g
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