Hello friends!! I’ve been making this for YEARSSSSSS... and had it up on my old blog from RockerByeBaby. Figured we should move it over here since people ask for it so often.
You asked for it - you got it!! This is my adaptation of the low-carb pumpkin cheesecake... now in reality, you could substitute anything for the pumpkin... think fresh strawberries... raspberries... I have also heard of people using sugar-free Chocolate Pudding mix... I can post a recipe for that another time.
- 1 ½ cups almond meal
- ½ teaspoon each of ginger and cinnamon
- 4 Tablespoons melted butter
- 4 Tablespoons sugar substitute (the key here for me is the Spenda/Brown Sugar Blend)
Mix all the crust ingredients in a separate bowl... I like to use a fork... then spread it out in the bottom of your pan. With clean hands, use your fingers... its the simplest way to keep it from moving all over... This time I used a 9x13 pan and made them into bars. It turned out great and I will probably do this from now on...
- 3 8 oz packages cream cheese at room temperature
- 2 ½ teaspoons cinnamon
- 1 1/2 teaspoons Pumpkin Pie Spice
- ½ teaspoon salt
- 2/3 cups sugar substitute, or to taste - (the key here for me is the Spenda/Brown Sugar Blend and I used 5 1/2 tablespoons)
- 1 can (about 15 oz) pumpkin
- 1 Tablespoon vanilla
- 3 eggs
- ½ cup heavy cream
Preheat oven to 350 degrees...
Beat the cream cheese with a mixer until smooth...
Add pumpkin (or other filler), cinnamon & pumpkin pie spice, salt, sugar substitute, vanilla to the mixture... beat until smooth... add heavy cream.
Add the eggs in one at a time...
When smooth - pour the filling into the crust & smooth it out.
Bake at 350 degrees for 45 minutes.
I like to let it stand and cool off for about 30 minutes... and then I cover it and put it in the fridge for 4 or more hours before eating. Last night I decided midnight was a good time to make it - so it sat overnight in the fridge and was perfectly chilled this morning.... for breakfast... Im not ashamed!!! It was perfect :)