Recipes

no bake cheesecake – Chalen’s contribution

Wifezilla’s Low Carb No-Bake Pumpkin Cheesecake (shall we rename this? how about “Sharon’s Sugarless Pumpkin Cheesecake”)

Crust

1 1/2 cups almond meal (or hazelnut meal)

4 Tbsp melted butter

2 packets of Splenda (or 3 Tbsp erythritol)

Filling

1 14oz can pumpkin

2 8oz packages of cream cheese

1/4 cup whipping cream

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp allspice

1 tsp vanilla extract

8 packets of Splenda (or other sweetener equivalent)

Make the crust first, mixing the melted butter, sweetener and almond meal thoroughly. Press in to a 9″ pie pan or a 9×13 rectangular pan to make pumpkin cheesecake bars. Bake at 350º for 10-15 minutes (until lightly browned). Allow crust to cool while you make the filling.

For the filling, using a large mixing bowl and an electric mixer, beat the cream cheese until smooth then slowly add pumpkin mix. Next, add spices and sweetener. Add cream and whip on high speed until filling is fluffy.

Pour filling in to cooled crust. If desired, sprinkle top with a bit of cinnamon and a little more almond meal. Chill for 2 hours prior to serving.

Chalen’s variation (not all necessarily recommended):
– double the crust recipe
– use stevia instead of Splenda (have plenty of spoons handy for taste testing the sweetness quotient)
– use spreadable creamcheese
– forget … I mean omit the whipping cream in the filling
– serve with whipped cream, organic if you can find it