Pumpkin Cheesecake With Caramel Topping (GF)

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.

Crust:

³/₄  cup Gluten-Free Bake Mix, (175 mL)

  page___

¹/₂  cup almond meal, OR flour (125 mL)

3 tbsp SPLENDA^® Granular (45 mL)

¹/₃  cup butter, melted (75 mL)

1 egg yolk

Filling:

24 oz regular cream cheese, softened (750 g)

3 eggs

Liquid sucralose to equal 1¹/₄ cups (300 mL)

  SPLENDA^® Granular

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)

CaramelTopping, page___

Crust:  Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, page___, almond meal, OR almond flour, SPLENDA^® Granular, 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 sucralose, OR SPLENDA^® Granular, 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, page___ 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