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Monday, November 28, 2011

Pumpkin Cheesecake With Natural Sweeteners!

Mmmm, Pumpkin Cheesecake with no guilt!

Baby loves it!

 Jon trying to make sure to eat it all quickly before brother asks for some.  lol!


I found a recipe online that was changed up from a regular pumpkin cheesecake recipe.  I did a little changing of my own as you'll soon see.  This recipe was fabulous!  I would definitely use less butter for the crust next time but that's the only thing I'd change up other than the changes I've already made that you see below.  I hope you enjoy this as much as we do.  It's fabulous!


Pumpkin Cheesecake by Miss Lizzy
Ingredients
Crust:
1 3/4 cups ground almond and/or almond meal (I used almonds and pecans. I also added in some salt)
3 tablespoons honey (optional - I did not add this)
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 - 2 cups honey (I used 1 cup honey, 1/2 cup maple syrup and then a bit extra honey to taste)
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg (I used about 1/4 teaspoon ground (not fresh)
1/8 teaspoon ground cloves
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine almond meal, honey and cinnamon. Add melted butter. Mix well. (If the crust seems too dense, just add a little more almond meal). Press mixture down flat into a 9-inch springform pan**. Set aside. 
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, honey and the spices. If it needs more honey add more as needed. Add vanilla. Beat together until well combined. Note: The batter may seem sweet but it loses some sweetness in the baking. So better to add a little more honey to be safe.) 
Pour batter into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Note: I had to bake my cheesecake for an extra 15 minutes or so, turning off the oven for the last 5 minutes.

1 comment:

stivii ians said...

Natural sweetener


Keep me up great work.Thanks for sharing!