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Wednesday, August 8, 2012


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. 

11/2 cups ground almonds (375 mL)
3 tbsp powdered erythritol (45 mL)
1/3 cup melted butter (75 mL)
16 oz regular cream cheese (500 g)
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
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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