PUMPKIN
SWIRL CHEESECAKE
Here is a pretty cheesecake – pretty simple
too. I had some leftover pumpkin and was wondering what to do with it and this
recipe just sort of evolved. It’s particularly low in carbs as well.
Crust:
11/2 cups ground almonds (375 mL)
3 tbsp powdered erythritol (45 mL)
1/3 cup melted butter (75 mL)
Filling:
16 oz regular cream cheese
(500 g)
3 tbsp powdered erythritol
(45 mL)
2 eggs
1/2 tsp vanilla extract (2 mL)
1/2 cup canned pumpkin (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2
tbsp (30 mL) sugar (30 mL)
1/2 tsp cinnamon (2 mL)
1/8 tsp ground cloves (0.5 mL)
1/8 tsp nutmeg (0.5 mL)
Crust: In medium
bowl, combine ground almonds, erythritol and melted butter.
Press into 9-inch (23 cm) glass pie dish and a little way up the
sides. Bake in 350°F (180°C) oven 10 to 15
minutes, until turning golden brown.
Filling: In food
processor, process cream cheese, liquid sweetener and powdered erythritol. Add eggs and vanilla extract; process. Remove one cup of plain batter and stir in
pumpkin, liquid sweetener, cinnamon, ground cloves and nutmeg. Pour the plain batter over the hot
crust. Place big spoonfuls of pumpkin
batter over top and using a knife, swirl it into the plain batter in a pretty
pattern. Bake at 325°F (160°C) 35 to 40 minutes,
or until center is almost set.
Yield: 12 servings
1 serving
246.9
calories
7.5
g protein
22.6
g fat
3.4
g carbs
For other great
Low-Carb, Gluten-Free recipes by the team & me:
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