Virtually Sugar-Free Pumpkin Cheesecake
From Mandy’s Kitchen :o)
I developed this for my FIL because he’s diabetic. It’s SO good that it’s the only version that I made now, even for the rest of my family! It’s light, delicious and not INCREDIBLY bad for you!
I use the word Scant a lot in this recipe. In case you don’t know what it means= not quite, slightly less
Ingredients:
Crust:
1 C Graham Cracker Crumbs
>1/4 Cup Splenda (scant)
¼ Cup melted margarine
Filling:
2 lbs cream cheese (room temp)
>1/2 Cup Brown Sugar Spenda (scant, NOT packed)
>1/2 Cup Splenda (scant)
2 TBS Wheat flour
1 tsp cinnamon
¼ tsp nutmeg
5 eggs
15 oz. can pumpkin puree
1 ½ tsp vanilla
Steps:
CRUST:
1. Wrap the outside of pan with aluminum foil to prevent water leaking into the pan! (I’ve never found a springform pan that doesn’t leak slightly)
2. Combine all ingredients. Press into bottom of a 9” or 10”, 2” deep, springform pan. Bake crust at 350 degrees for 10 minutes until hard and lightly browned. Set to the side and allow to cool.
FILLING:
1. Blend cream cheese, sugars and spices on low speed till softened. Stop and scrape the bowl and beater several times. Do NOT whip a lot of air into the batter as this can contribute to cracking.
2. Blend in flour.
3. Blend in eggs, 1 at a time, scraping bowl before adding the next egg.
4. Blend in pumpkin in 3 additions, scraping after each addition. Blend in vanilla.
5. Pour batter into prepared pan.
6. Bake in a waterbath, at 350 degrees, approximately 1 hour, or until the cheesecake yields a firm jiggle when gently touched. If you want to be certain the cheesecake is done, check temperature in the very center with an instant-read thermometer. A range of 150- 160F degrees indicates doneness.
7. Remove from water bath carefully, let cool 5-10 minutes, then gently run a knife around the edge of the cake. This will help the cake contract without cracking.
8. Cool to room temperature away from drafts. Refrigerate overnight before unpanning.
9. To unpan a cheesecake from a springform pan, first cut around the edge, then warm the bottom on a stovetop until the bottom feels warm, then release the clasp. Using a long, metal spatula, slide the cake onto a serving platter.
10. Garnish with whipped cream and a sprinkle of cinnamon.
11. Serves 12-20 people (depending on the size of your slices)
12. *You can substitute real sugars for Splenda, this makes the cheesecake VERY rich and filling (smaller slices are recommended in this case!)
Category: Dessert
