How To make Pumpkin Cheesecake Pie/Lowfat
Ingredients
1
cup
gingersnap cookie, crumbs
1
tablespoon
brown sugar
3
tablespoon
butter, or margarine, melted
1
each
gelatin, envelope, unflavored
1/4
cup
skim milk, cold
1/2
cup
skim milk, boiling
16
oz
can pumpkin
8
oz
cream cheese, softened, lite
3/4
cup
brown sugar, packed
1
teaspoon
vanilla extract
1
teaspoon
cinnamon, ground
1/2
teaspoon
salt
1/8
teaspoon
cloves, ground
1
cup
whip topping, frozen, lite, thawed
Directions:
In 9-inch pie plate, combine gingersnap crumbs and 1 tb brown sugar. Drizzle with melted margarine. Pat crumbs into bottom and up side of pie plate to make crust; set aside.
In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add pumpkin, cream cheese, 3/4 c brown sugar, vanilla, cinnamon, salt and cloves. Process at high speed until thoroughly blended, scraping sides frequently, about 5 minutes. Pour into prepared crust. Chill until firm, about 3 hours. Top with whipped topping.
How To make Pumpkin Cheesecake Pie/Lowfat's Videos
No Bake Pumpkin Cheesecake Recipe
You will be amazed at the delicious desserts you can make with pumpkin! These recipes are super easy to make with 5 minutes work!
Watch Next: Four 4 Ingredient Recipes Using Canned Biscuits!
25% off NOW! ????❤️ Quick and Easy Recipes! ❤️ Dining On A Dime Cookbook
Recipe Here:
No Bake Pumpkin Cheesecake
Cookie Crust
2 cups (200g) cookie crumbs* (gingersnap are great)
1/4 teaspoon each: ground ginger and ground cinnamon
6 Tablespoons (85g) unsalted butter, melted
1/4 cup (50g) granulated sugar or brown sugar (packed)
Cheesecake
two 8-ounce blocks (450g) full-fat cream cheese, softened to room temperature
1 cup (227g) pumpkin puree*
3/4 cup (90g) confectioners’ sugar
1/4 cup (50g) brown sugar
1 teaspoon pure vanilla extract
2 teaspoons pumpkin pie spice*
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 container whipped topping
Optional Toppings
Whipped Cream or Topping and/or Salted Caramel Sauce
Crust Stir the gingersnap crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
Filling Beat the cream cheese on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the pumpkin, confectioners’ sugar, and brown sugar and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold the whipped cream into the cheesecake filling until combined
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, at least 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
Serve cheesecake with optional toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
#shorts
#pumpkincheesecake
#pumpkinrecipes
#pumpkin
Keto Vegan Pumpkin Pie, Pumpkin Cheesecake & More Recipes!
★ Get 25% OFF your Thrive Market order!! ★
It’s that time of year again…time for PUMPKIN RECIPES! And not just any ol’ healthy pumpkin recipes, but today I’ve got 3 vegan KETO pumpkin recipes for you – using REAL pumpkin puree and entirely plant-based ingredients.
First, a keto vegan pumpkin pie featuring a homemade low carb pie crust and an eggless pumpkin pie filling!
Then, my NO BAKE vegan keto pumpkin cheesecake bites (yes, with a dairy free & VEGAN pumpkin cheesecake filling).
And last but not least, my vegan keto pumpkin spice latte ICED edition... Homemade pumpkin cream cold brew with my magic hack for low carb foam!
Thanks so much to Thrive Market for making these vegan KETO pumpkin recipes possible!
★ SUBSCRIBE for new episodes every Thursday! ★
Subscribe to our NEWSLETTER!
RECIPES from this video:
► KETO VEGAN PUMPKIN PIE
► VEGAN KETO PUMPKIN CHEESECAKE BITES
► VEGAN KETO PUMPKIN CREAM COLD BREW
Thrive Market PRODUCTS from this video:
► ALMOND FLOUR:
► PUMPKIN PUREE:
► COCONUT MILK:
► GLUCOMANNAN POWDER:
► PUMPKIN SEEDS:
► RAW MACADAMIA NUTS:
► CALIFIA FARMS COLD BREW CONCENTRATE:
► CALIFIA FARMS ALMOND MILK BARISTA BLEND:
EQUIPMENT from this video:
► BREVILLE FOOD PROCESSOR:
► RED CIRCULAR SILICONE MOLDS:
► FROTHER:
► GLASS 9-INCH PIE DISH:
► SILICONE PIE CRUST SHIELD:
► MEDIUM OXO 4-TSP COOKIE SCOOP:
► OFFSET SPATULA:
► BROWN PARCHMENT SHEETS:
► 16OZ MASON JARS:
Relevant Resources:
★ Keto Casserole Recipes
★ Sweet & Savory Fat Bombs
★ Low Carb Desserts
★ Low Carb Cookies
★ Low Carb/Keto Starbucks Guide
★ Keto Smoothies + Free Ebook
★ Keto Meal Prep Breakfast Staples
★ Low Carb/Keto Meal Prep
★ Keto 101 - What Is Keto?
★ How To Get Into Ketosis
★ Soy Free Vegan Keto Meal Plan
☺ Connect with me! ☺
☮ Instagram:
☮ Snapchat: alyssiasheikh
☮ eBooks:
☮ YouTube:
☮ Twitter:
☮ Facebook:
☮ Pinterest:
DISCLAIMER
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
#MindOverMunch #Keto #AlyssiaSheikh #Pumpkin keto pumpkin pie keto pumpkin recipes
Macro Friendly Pumpkin Cheesecake Recipe | Holly T. Baxter | Biolayne
It turns out, with some smart substitutions, you can absolutely have your cake AND eat it too! Try out my Pumpkin Cheesecake recipe and let me know how you like it in the comments!
Recipe Makes 12 Servings
Base
400g Graham Crackers
125g I Can't Believe It's Not Butter (light)
6g Powdered Sucralose
Filling
900g 4 pks Fat Free Cream Cheese (Great Value)
45g All Purpose Flour
425g Pure Pumpkin (Libby's)
175g Brown Sugar Blend (Truvia)
20g Powdered Sucralose
250g Egg Beaters
1 tsp Cinnamon or Pumpkin Spice
Toppings (optional) not included in macro count
2 TBSP Sugar-free Maple Syrup
100g Honey Pecans (Fresh Gourmet)
20ml Caramel Sauce
MACROS PER SERVING
15.8g Protein
50.2g Carbohydrate
8.2g Fat
For more recipes like this along with all my educational books, click the link in my bio and head over to our bookstore biolaynestore.com ????
Method
1. Pre heat oven to 370 F. Line a cheesecake tin with baking paper and cover with foil to stop any leaks!
2. Prepare the base by blending the listed ingredients in a food processor. Place in tin and bake for 10 minutes. Remove and allow to cool.
3. Meanwhile, combine the filing ingredients. Make sure you add the egg beaters last in 50ml aliquots. Don’t over-beat the eggs or you will end up with a cracked cheesecake.
4. Bake for 50 mins then turn off the oven and crack the door slightly and allow to slowly cool to room temperature. Remove cheesecake and refrigerate overnight to allow to fully set.
5.Decorate with pecans, caramel and fat free frosting on the day you want to serve !
Let me know if you like this!
Here are some other ways we can stay in touch and links to products and services I mention in my videos:
For daily quick tips find me on Instagram!
Get a FREE Workout program for Glutes & Shoulders here:
Workout Builder:
Carbon Smart Diet Coach:
My books:
Complete Reverse Dieting Guide:
Contest Prep Recipe Guide:
Foods the Fit Your Macros:
Holly T. Baxter, A.P.D.
Online Nutrition & Physique Coach
World Champion Natural Fitness & Figure Model
Personal Fitness & Nutrition Trainer
APD: Accredited Practicing Dietitian
M.S. Dietetics
B.S. Food Science & Nutrition
For all coaching inquiries, please email me
????: coaching@hollytbaxter.com
Learn about our team of coaches & sign up for a free consult:
Low Carb No Sugar Pumpkin Pie Cheesecake
SUBSCRIBE TO MY NEW CHANNEL ON FISHING. LAUNCHES TODAY. DON'T MISS OUT It's called Fish Hook:
******Buy Jack's BBQ Sauce on Amazon:
***CHECK OUT JACK'S NEW WEBSITE:
be sure to sign up for all of the Food Jack updates.
Jack's motto is Do God's work and He will do your work!
here is the recipe
Low carb pumpkin cheesecake made with homemade pumpkin pie spices, pumpkin puree and ricotta cheese! With approximately 6 carbs per slice this cheesecake will be your favorite holiday dessert!
INGREDIENTS
32 ounces ricotta cheese (full fat)
1 cup pumpkin puree
2/3 cup granulated sugar alternative (Swerve)
3 tablespoons almond flour (super fine)
1 tablespoon coconut flour
1 1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
6 large eggs
2 teaspoons vanilla extract
WHIPPED CREAM
1 cup heavy whipping cream
2 tablespoons confectioners sugar alternative (Swerve)
1/2 teaspoon vanilla
DIRECTIONS
Preheat oven to 300 degrees.
Grease the sites and bottom of an 8 inch springform pan with butter. Cover bottom with foil half way up the pan making sure no water (adding to the pan when baking) or any part is open or exposed. Set aside.
In a medium bowl whisk together flours, pumpkin pie spice, salt and set aside.
In a large bowl blend ricotta and pumpkin puree until well combined. Add sugar.
Add eggs whisking in one at a time.
Mix in the remaining prepared dry ingredients, and then fold in the vanilla.
Place pan in the middle of a baking pan with a 1 inch lip. Add warm water to the pan util the water reaches about ½ inch up the springform pan. Bake for about 1 hour and 15 minutes or until the center is firm (not jiggly). Remove from the oven and cool for 30 minutes. Refrigerate.
Serve with WHIPPED CREAM: In a deep bowl mix cream, sugar and vanilla with a hand blende for 2 minutes or until until desired consistency.
Pour batter into the prepared springform pan.
by Sandra Shaffer
RECIPE NOTES
For most accurate analysis with the brands you use, try Happy Forks Analyzer
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 172kcal Calories from fat 0
% Daily Value
Sodium 37mg 0%
Carbohydrate 6g 0%
Dietary Fiber 1g 0%
Sugars 1g
Protein 11g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Cooking With Jack -
Jack on the Go -
Facebook Page:
Jack's sauces at:
Jack Scalfani has been involved in the entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN.
link for Jack's HOW TO MAKE MONEY ON YOUTUBE PLAYLIST
NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
#pumpkinpierecipe #cheesecake #lowcalrecipes #highprotein
SMASH that SUBSCRIBE button and don't forget to LIKE the video ???? ????
The holidays are here and there is no better time than #basic season. The pumpkin pie is the absolute staple during this time of year. So to help you all manage your festivities while staying on track with your goals here is an easy no bake pumpkin pie cheesecake recipe. The no bake pumpkin pie cheesecake combo is a great low calorie high protein recipe that is packed with pumpkin pie flavor with a hint of cheesecake. This is actually my favorite part about this pumpkin pie recipe since the cream cheese flavor is very light.
NO BAKE PUMPKIN PIE CHEESECAKE l Low Calorie High Protein No Bake Pumpkin Pie Cheesecake Recipe
????SUPPORT THE CHANNEL ????
TRANSPARENT LABS CODE JASON FOR 10% OFF ▶
MY GO-TO TRANSPARENT LAB PRODUCTS
Creatine ▶
Protein ▶
GREENS ▶
PIZZA KNEE SLEEVES ▶
AKLIVITY DATE SPREAD ▶
FOLLOW ME ON INSTAGRAM
▶ INSTAGRAM: instagram.com/its.me.jason.alexander
???? EQUIPMENT I USE
Sony A6000 ▶
Gorilla Tripod ▶
Blue Yeti USB Mic ▶
COOKING/BAKING EQUIPMENT
Spring Form Cake Pan ▶
Ninja Blender ▶
Air Fryer ▶
Food Scale ▶
Micro Food Scale ▶
Pumpkin Pie Cheesecake Recipe
Total calories 1082
Fat 26g
Carbs 168g
Protein 89g
Each slice (~6 slices) 180
Fat 4g
Carbs 28g
Protein 15g
Crust
120g graham cracker crumbs
20g SF maple syrup
(if you think need more make sure to mix everything thoroughly before adding more)
Filling
300g Pumpkin puree
300g FF cream cheese or Reduced Fat cream cheese
10g SF Vanilla pudding mix
62g whey/casein blend (you could probably add more tbh)
60g Zero Sugar/Fat Free Reddi Wip
40g Sweetener of Choice (I prefer Swerve Confectioner) * Optional
Place in fridge for a minimum of 4 hours for the flavors to set. Best to sit overnight.
Healthy Pumpkin Pie Cheesecake Recipe
Find the full recipe for this pumpkin pie cheesecake on my website here:
If you’re looking for a twist on a classic fall dessert, you’ve got to try this pumpkin pie cheesecake recipe. Rich, smooth and bursting with flavor, this recipe is sure to satisfy your taste buds. Also, this recipe uses all natural ingredients and is healthy! Watch to learn how to make this pumpkin pie cheesecake recipe and click on the link for more details.
---------------------------------------------------------------
Dr. Axe is on a mission to transform the health of millions all across America with the belief that Food is Medicine. Dr. Josh Axe is a certified nutrition specialist, a natural medicine expert, a licensed chiropractor and specializes in functional medicine.
Subscribe to my channel for more healthy, delicious recipes!
Facebook:
Instagram:
Pinterest:
Twitter:
---------------------------------------------------------------
Want more? Sign up to get the Dr. Axe Food Is Medicine e-newsletter, sent out a few times a week:
*This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.