A couple of weeks ago I visited the famous cheesecake restaurant and indulged in a piece of their seasonal, and delicious, pumpkin cheesecake. It was A-Mazing!
But I couldn’t eat it without a guilty conscious. I knew it was full of fat, and sugar. Carbs that would spike my sugars and force my body to work hard to produce insulin to keep my sugars level. And I knew there had to be a way to replicate it at home.
I got to thinking about my pumpkin pie recipe and a recipe I have seen floating around the internet for a pumpkin cheesecake that is layered and also full of sugar. It took a bit of tweaking but before long I had a delicious low carb, protein packed, pumpkin cheesecake.
2 cups Almond Meal
1/4 tsp salt
2 tbsp butter
Dash of stevia powder or one packet of Tuvia
1 tsp pumpkin pie spice
3/4 cup Truvia or Xylitol (I usually use a combination of the two)
1/2 tsp salt
1 tsp cinnamon
dash of nutmeg
1/2 tsp ginger
1 cup of pumpkin puree
12 oz 1/3 fat cream cheese, softened
1. In a food processor combine the almond flour, salt, stevia, and pumpkin pie spice. Pulse a few times until combined.
2. Add softened butter and egg. Continue to pulse until it starts forming a ball.
3. Spread into a greased 9″ pie pan. Set aside.
4. Preheat oven to 400 degrees F.
5. In a large bowl, or the food processor, beat the cream cheese until smooth. Add pumpkin, eggs, sweetener, and seasoning. Mix until smooth. Pour into prepared crust.
6. Place pie on a baking sheet and bake in the oven for 15 minutes at 400 degrees. Reduce heat to 350 and continue to cook for another 40-50 minutes or until a toothpick in the center comes out clean.
7. Cut into 8 delicious slices, serve with fat free whipped cream (or beat your own), and enjoy!
And now for the nutritional information. Mine versus the cheesecake place.
Net Carbs: 4
Net Carbs: 95
Now keep in mind that their cheesecake slices are a bit bigger. But not big enough to be worth that many calories, carbs, or fat!
If you are craving some cheesecake, give this recipe a try. I think it is the perfect combination of pumpkin and cheesecake. Yum!
Do you like cheesecake? Do you occasionally indulge in a piece at the famous restaurant?
*Note: Since drafting this post, I have made a couple more cheesecakes. If you really like cheesecake I suggest upping the amount of cream cheese and cutting back on the same amount of pumpkin. So instead of 1 cup of pumpkin try 1/2 a cup and add another 4 ozs of cream cheese. This will keep the ratio the same but will increase the cheesecake flavor. Personally I like it with the smaller amount of cream cheese but my husband loves cream cheese and prefers it with less pumpkin. Give it a try and let me know which you prefer!