Tue, Nov-12-02, 10:01
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Forum Founder
Posts: 12,775
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Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
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Here 'ya go!
Pumpkin Cheesecake
Makes 1 8-inch (20 cm) cheesecake
Make sure that you get the canned pumpkin, not the canned pumpkin pie filling. The pie filling contains sugar.
1/2 cup hazelnuts, roasted
1/2 cup almonds, roasted
1 Tbsp. dried ground ginger
1 tsp. cinnamon
4 tsp. Splenda
1 Tbsp. unsalted butter, melted
1 large egg white
1 3/4 lbs. cream cheese, at room temperature
3/4 cup canned pumpkin puree
2/3 cup Splenda
1/2 tsp. dried ground ginger
1/4 tsp. ground allspice
3/4 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
4 large eggs
Line the bottom of and 8-inch (20 cm) springform pan with parchment paper and butter the sides and bottom of the pan. Preheat the oven to 350F (175C).
In a food processor, pulse the nuts until they are finely ground but with a few large pieces here and there. Pulse in the ginger, cinnamon, sweeteners, and butter. Beat the egg white until foamy but not stiff and pulse into the nuts. Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes until crisp.
In a food processor, or with an electric mixer, blend the cream cheese until smooth. Add the pumpkin, sweeteners and spices. And mix until incorporated. Beat in the eggs, one at a time, scraping down the bowl after each addition. Pour the batter into the pan and bake for 30-45 minutes until the cake is barely jiggly in the center. Remove from the oven and run a knife around the outside of the cake. Let cool to room temperature. Refrigerate at least 4 hours or overnight before serving.
Karen
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