Tuesday, February 5, 2013
Recipe Tuesday: Crustless Pumpkin Cheesecake
I have, an obsession with pumpkin. Everyone around me knows it, and when I suggest I came up with a new recipe, they ask if it has pumpkin in it. This weekend I tried a different type, but because I forgot eggs (no one is perfect), it came out, like something I didn't want. So, I instead will share my Pumpkin cheesecake recipe.
Crustless Pumpkin Cheesecake
1 can (8 oz) of pumpkin puree (not pie filling, which is sweetened)
2 packages of cream cheese (8 oz each)
4-6 oz of Heavy cream (a little over 1/2 cup)
2 Tablespoons Pumpkin spice (amounts vary on your taste), or ground cloves, ginger, nutmeg, cinnamon, allspice (easier to just get pumpkin spice)
8 oz of sour cream ( about 1 cup)
1 Tablespoon of vanilla extract
1 Tablespoon Liquid Stevia or Sweetner of choice (Not much though, it doesn't need a lot)
Low Carb Dulce De Leche Glaze
2 cups Almond milk (unsweetened Vanilla)
1 cup Heavy cream
1 Tablespoon vanilla extract
1 Tablespoon Liquid Stevia
1. Preheat oven to 400 degrees.
2. Let cream cheese warm so it softens. When softened, mix pumpkin puree, cream cheese, and sour cream on a low setting (try to not whip the ingredients).
3. Separately combine eggs, heavy cream, sweetener, vanilla, and pumpkin spice.
4. Slowly add together, making sure to scrape sides so mixture is fully mixed. Again mix on low settings to avoid whipping the mixture.
5. Use butter/oil of choice and prepare a 9x3 spring form pan. When prepared pour mixture into the spring form pan, and nestle in a water bath (like a custard) before placing in the oven.
6. After 10 minutes lower temperature on oven to 250 degrees, and let bake for 45 minutes.
7. Remove from oven, place on counter for 30 minutes before placing in the refrigerator to cool for at least 2 hours.
Easy Optional Topping:
Do not start this part until the cheesecake has been cooling for at least an hour.
1. Combine all ingredients in a pan and heat on low heat until reduced to desired thickness. (This amount on low heat could/should take over an hour to reduce).
2. Pour on cheesecake after it has properly cooled, but while topping is still warm and malleable.