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How To make Guilt Free Pumpkin Swirl Cheesecake
CRUST:
1 1/2 Boxes SnackWell's cinnamon
-graham snacks, crushed 4 tb Brown sugar
4 tb Flour
1/2 c Apple juice -concentrate-
-(not apple juice!) FILLING:
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters) 1 ts Brandy extract (or
-Frangelico liqueur) 1 c Pumpkin puree
-(not solid pack) 1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray. Evenly distribute crust batter along the bottom and up the sides of the pan. Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 cup of the sugar, and the vanilla extract until well-blended. Add the
egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
How To make Guilt Free Pumpkin Swirl Cheesecake's Videos
Pumpkin CREAM CHEESE Swirl Muffins! Gluten Free Recipe, How-To Bake
#recipe #baking #howtomakemuffins HobbyMom shows you how to make cream cheese pumpkin muffins. A wonderful desert for any dinner time family gathering.
Music by: Epidemic Sound
Keto Pumpkin Cheesecake: Low-Carb Deliciousness! #KetoPumpkinCheesecake #LowCarbDessert #KetoRecipe
Indulge in the rich and creamy flavors of our Keto Pumpkin Cheesecake! This low-carb dessert is a perfect treat for pumpkin lovers on a ketogenic diet. Made with a buttery almond crust, velvety pumpkin cheesecake filling, and topped with a dollop of whipped cream, this recipe is sure to satisfy your sweet tooth while keeping you in ketosis. Watch the video for step-by-step instructions and enjoy a guilt-free slice of pumpkin heaven. #KetoPumpkinCheesecake #LowCarbDessert #KetogenicRecipe #PumpkinLovers
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Disclaimer: It's important to note that any dietary changes should be discussed with a healthcare professional. While a keto diet can be beneficial for some, it may not be suitable for everyone.
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KETO PUMPKIN SPICE CHEESE CAKE / EASY TO MAKE / THE BEST PUMPKIN SPICE CHEESE CAKE
KETO PUMPKIN SPICE CHEESE CAKE. This easy to make cake is low carb, sugar free and super moist with delicious pumpkin spice flavor topped with cream cream cheese. Now that the weather is chiller this pumpkin spice cake recipe makes the perfect easy fall dessert you've certainly been craving without the guilt feeling. Check the step by step recipe and don't forget to watch the video for guidance. If you have questions, drop a comment down below.
INGREDIENTS:
1 3/4 cups Almond flour. Find it here:
1/2 cup Coconut flour. Find it here:
1/2 cup Granulated Sweetener. Find it here:
1 tsp Baking powder. Find it here:
1/2 tsp Salt
1 tsp Pumpkin spice powder. Find it here:
1/2 tsp Cinnamon powder. Find it here:
2 Eggs, beaten
1/4 cup Melted butter
1 tsp Vanilla. Find it here:
1 cup Pumpkin puree, in can. Find it here:
8 oz Cream cheese. softened
1/4 cup Powdered sweetener. Find it here:
FIND ALL THE PRODUCTS I USE ON AMAZON:
black+decker hand mixer -
Bread Loaf pan -
Mixing bowls glass -
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How to Make PB Chocolate Swirl Cheesecake | Raw Vegan
This no-bake, raw vegan cheesecake is absolutely delicious! Completely guilt-free dessert...why wouldn't you want to eat this after a nice meal? Super easy and quick to make so you don't have to worry about messing up! The chocolate swirl in the peanut butter cheesecake makes the cake look beautiful. This recipe is definitely something you should try! You won't regret it. Recipe below!
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Website:
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For the Crust:
1 cup almonds
1 cup pitted dates
1 tablespoon cocoa powder
For the Cheesecake Filling:
3 cups raw cashews, soaked in water for 4 hours and drained
1/2 cup smooth peanut butter
3/4 cup maple syrup
2/3 cup coconut oil
1/2 teaspoon salt
1/3 cup unsweetened almond or other nondairy milk
2 tablespoons cocoa powder
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This video is not sponsored!
Low Carb Pumpkin Cheesecakes with KtO_ Keto
*Nutrition Info Below*
Now that we're close enough to Fall it's time to break out all of my favorite pumpkin recipes! I've been trying to narrow down the best approach to making a good pumpkin cheesecake, my favorite part of the holiday season is usually a tie between cheesecake and pumpkin pie. These little beauties hit that sweet spot between the two and definitely satisfy my need to pumpkin everything right now without killing my macros!
This recipe yields 12 pumpkin cheesecakes that come in close to 4 g net carbs per serving. If you want to cut the carb count even more try using Philadelphia 1/3 reduced fat, it's actually a neufchatel cheese instead of a cream cheese but works exactly the same in baking.
Nutrition per cheesecake:
kcal - 154 protein - 4.1g fat - 14.1g carb - 4.6g fiber - 0.6g NET = 4g
Detailed Instructions with a printable link:
My Blog:
Find me on Instagram: kto_keto
Keto Cheesecake - Guilt-Free Dessert on a Ketogenic Diet
Here is my personal favorite Keto dessert - Cheesecake! Transcript below!
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** INSTRUCTIONS **
This one is really easy to make and doesn't take more than 5-10 minutes of hands-on time + 30 minutes in the oven. And trust me, it is so worth it!
1. Preheat the oven to 200°C/400°F
2. Base: Melt 30g of butter and mix with 75g of almond flour, 1/2 tsp of cinnamon and 17g of powdered erythritol/stevia (my blend tastes almost like sugar, you might have to change your quantity up/down). Press the mixture into small silicon muffin forms (8 in my case) and bake in the oven for 8-10 minutes.
3. Filling: While the base is in the oven, mix 360g of cream cheese (full fat), 2 large eggs, 1/4 tsp of vanilla bean powder (or 1 tsp vanilla extract), 2 Tbsp of lemon juice and 60g of powdered erythritol/stevia (again, taste it in between to see how much you need).
4. When the base is done, remove from the oven, lower the temperature to 175°C/350°F and equally spread the filling on top of each muffin form. Place back in the oven for 20-25 minutes.
5. Remove from the oven and let the mini-cheesecakes cool down (they taste way better after 2-3 hours in the fridge, after the cream cheese solidifies) or have some right away if you can't wait!
Let me know how it turns out if you try the recipe! Also, don't forget to leave me a like if you enjoyed the video and to subscribe if you haven't already!