Its Pumpkin Time!

Cheesecake have always been a favorite of mine.  I have tried many different kinds and here is a fall favorite. This one is  included in Around the Family Table cookbook along with 16 other recipes. There are baked, no-bake, mini cheesecakes, and tips on how to be successful in baking a cheesecake included in the chapter. I hope you enjoy this one as much as I do.

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

  • Crust:
  • 3/4 cup pecan meal
  • 1/2 cup almond flour
  • 2 tablespoons Sweet Mix
  • 4 tablespoons butter, softened
  • Filling:
  • 4 8-ounce packages cream cheese
  • 1/3 cup sweet mix, powdered
  • 1 teaspoon vanilla
  • 1 tablespoon coconut flour
  • 1/8 teaspoon salt
  • 4 eggs, beaten
  • 1 cup pumpkin
  • 1 1/2 teaspoons pumpkin pie spice
  • 4-6 drops Toffee-flavored Stevia drops
  • Preheat over to 325 degrees F. Grease the sides and bottom of a 9 inch spring-form pan. Combine pecan meal, almond flour, sweet mix and butter. Press on the sides and the bottom of the pan. Bake for 12 minutes. In mixer bowl beat cream cheese until creamy. Add sweet mix, vanilla, coconut flour, and salt. Add eggs and mix until combined. Remove 1 1/2 cups cream cheese mixture to a separate bowl. Add pumpkin, spice, and Stevia drops. Spoon a layer of plain batter into the crust. Add half of the pumpkin batter. Repeat with remaining batter, ending with pumpkin on top. Swirl with a knife. Place a baking dish of boiling water on the bottom oven rack. Place the cheesecake on a rack directly above the boiling water. Bake at 325 degrees F. for 45-50 minutes. Remove and cool and a wire rack. Chill overnight for best flavors. Serves 12. This is a Fats category under the THM fuel category groups.
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