PUMPKIN
CHEESECAKE WITH CARAMEL TOPPING
This is a firm but deliciously creamy
cheesecake with subtle spices that do not overwhelm the sweetness of the
filling. This cheesecake does not even
need the topping. If you like, you can
top it with a Crème Fraiche topping instead or a Ganache topping.
Crust:
3/4 cup Gluten-Free Bake Mix (175 mL)
1/2
cup almond meal, OR flour (125 mL)
2 tbsp powdered erythritol (30 mL)
1/3 cup
butter, melted (75 mL)
1 egg yolk
Filling:
24 oz regular cream cheese,
softened (750 g)
3 eggs
1 cup canned pumpkin (250
mL)
1/2
cup sour cream (125 mL)
1/3 cup
erythritol (75 mL)
2 tbsp unsalted butter,
melted (30 mL)
(optional)
1 tsp vanilla extract (5
mL)
1/2
tsp cinnamon (5 mL)
1/4 tsp
nutmeg (1 mL)
1/4 tsp
allspice (1 mL)
Caramel Topping (CLICK for recipe)
Crust: Preheat oven
to 350°F
(180°C). In medium bowl, combine
Gluten-Free Bake Mix, almond meal, OR almond flour, erythritol, butter and egg yolk. Place in 8-inch (20 cm) nonstick springform
pan. Cover with plastic wrap and press
out crust to cover surface evenly. Bake
in oven 10 minutes.
Filling: In food
processor, process cream cheese. Add
eggs; process. Add liquid sweetener, pumpkin,
sour cream, erythritol, butter (if using), vanilla, cinnamon, nutmeg and
allspice. Pour over slightly cooled
crust. Bake 40 to 50 minutes until
set. Allow to cool at room temperature. Add Caramel Topping and refrigerate.
Yield: 12 servings
1
serving, topping/without
378.7/310.6
calories
11.6/8.4
g protein
33.6/28.0
g fat
7.6/6.2
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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