Its Pumpkin Time! Pumpkin Swirl Cheesecake THM-S

Cheesecake have always been a favorite of mine. They are one of the easiest desserts to make under the THM guidelines and taste like the sugar laden ones.  I have tried many different kinds and here is a fall favorite using pumpkin.

Pumpkin Swirl Cheesecake

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 THM-S

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 post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon 

                                                       

Trim Healthy Mama Store  Gentle Sweet 

Pumpkin Swirl Cheesecake THM-S

Servings 12
Author Glenda Groff

Ingredients

Crust:

  • 3/4 cup pecan meal
  • 1/2 cup almond flour
  • 2 tablespoons THM Gentle Sweet
  • 4 tablespoons butter softened

Filling:

  • 4 8- ounce packages cream cheese
  • 1/3 cup THM Gentle Sweet
  • 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

Instructions

  1. 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.

You will find many more cheesecake in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now. 

Advertisements

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.