I don't know about you, but I've been seeing all these delicious-looking photos and recipes on Facebook and Pinterest that involve pumpkin.
Unfortunately, they all also involve sugar and flour, which are no-no's for me.
I was starting to feel a bit sorry for myself.
Thankfully, JoAnna Schrock, a fellow Trim Healthy Mama follower, developed this divine recipe for Pumpkin Pie Cheesecake. Because this contains fats and few carbs, this is an S-style dessert (for Trim Healthy Mama users, S = Satisfying!)
Let me warn you: make this when no one is home. Clean up the kitchen, and don't tell anyone you have this chillin' in the fridge. Because you'll want this dessert all to yourself. Yes, you will!
Here's JoAnna's wonderful recipe, with a FREE PRINTABLE PDF version for your recipe binder:
Pumpkin Pie Cheesecake (S-style)
Let's applaud JoAnna Schrock for developing this delicious, low-carb, no-sugar Pumpkin Pie Cheesecake for those of us who have a hankering for something healthy and sweet at the same time!
Please comment below and let us know how you like this new recipe!
Mix and press into the bottom of a 9-inch pie pan.
In large bowl, beat together cream cheese, 1/2 cup sweetener of your choice, eggs, and vanilla. Spread 1-1/2 cups of batter evenly over the crust. To the remainder of the batter, add pumpkin, pumpkin pie spice, 2 Tbsp. sweetener of your choice, and xanthan gum or glucomannan. Beat together well. Spread evenly on top of the other batter. Set the cheesecake into a pan of water so it won't crack while being baked. Bake at 325° F for 1 hour or until nearly set. Cool cheesecake on baking rack; chill in refrigerator for 2-4 hours until firm. Cut cheesecake into 12 servings.
Optional: you may add a squirt of Reddi Whip on top and a drizzle of Pumpkin Spice Latté Syrup.
Pumpkin Spice Latté Syrup:
In a small saucepan, heat sweetener of your choice, water, and salt on medium-low heat. Whisk in the rest of ingredients and simmer for 10 to 15 min. on low or medium-low, stirring occasionally until sauce has thickened. Syrup may be stored in refrigerator for up to one week. It thickens as it cools, so you may thin it with water to your desired consistency.
Free PDF printable recipe page for you!
If you're using the Trim Healthy Mama way of cooking, you may enJOY taking a look at my new Visual Shopping Guide for Trim Healthy Mama...a virtual shopping list of ideas when you are grocery shopping!
Hi! I'm Julieanne!
You'll find me in the kitchen
trying new Trim Healthy Mama recipes, loving God, and carrying out that love as I bless my husband and teen daughters.
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