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  #1   ^
Old Mon, Nov-18-13, 13:11
fitartist's Avatar
fitartist fitartist is offline
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Posts: 42
 
Plan: primal, Atkins
Stats: 205/179/155 Female 66 inches
BF:
Progress: 52%
Location: BC, Canada
Thumbs up Pumpkin Cheesecake with Caramel Pecan




Original Recipe Pumpkin Cheesecake

CRUST
1 3/4 cup almond flour
2 tbsp steviva blend
1/2 cup butter, melted

FILLING

2 8 oz packages of cream cheese
1/2 lb ricotta cheese
1/4 cup sour cream
1 1/2 cups pureed pumpkin
3 large eggs plus 1 egg yolk
3/4 cup steviva blend
2 tbsp white flour
1/2 tsp ground cinnamon
pinch nutmeg
pinch of cloves
1 tsp vanilla extract

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

TO SERVE

Sugar Free Caramel Sauce

INGREDIENTS

1 tsp molasses
1/4 cup steviva blend
1/4 cup butter,
1/2 cup heavy cream
1/4 tsp xanthan gum

DIRECTIONS

In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill until ready to serve, or serve warm over ice-cream, apple pie, etc.
Will thicken even more upon refrigeration.

Makes 1 cup total

chopped pecans*


Nutritional Info for Cheesecake
Servings Per Recipe: 12
Amount Per Serving
Calories: 375.5
Total Fat: 30.9 g
Cholesterol: 134.1 mg
Sodium: 237.5 mg
Total Carbs: 9.6 g
Dietary Fiber: 2.8 g
Protein: 10.8 g

Nutritional Info for Caramel Sauce
Servings Per Recipe: 12
Amount Per Serving
Calories: 70.1
Total Fat: 7.5 g
Cholesterol: 23.9 mg
Sodium: 31.0 mg
Total Carbs: 0.7 g
Dietary Fiber: 0.1 g
Protein: 0.2 g

Last edited by Rosebud : Mon, Nov-18-13 at 22:17. Reason: To add the recipe instead of the link. Again.
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  #2   ^
Old Mon, Nov-18-13, 19:24
JLx's Avatar
JLx JLx is offline
Senior Member
Posts: 3,199
 
Plan: High protein, lower fat
Stats: 000/000/145 Female 66
BF:276, 255 hi wts
Progress: 0%
Location: Michigan U.P., USA
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That looks great except for the 2 TB white flour in the filling. What would be a good sub for those of us who don't want the gluten?
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  #3   ^
Old Mon, Nov-18-13, 19:54
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 25,843
 
Plan: DDF
Stats: 202/185.4/179 Female 67
BF:
Progress: 72%
Location: San Diego, CA
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Why not use coconut flour? The stuff absorbs a lot of liquid though, so it might need to be adjusted.
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  #4   ^
Old Tue, Nov-19-13, 00:36
fetch's Avatar
fetch fetch is offline
Senior Member
Posts: 403
 
Plan: General
Stats: 214.0/206.8/192.6 Female 5'7"
BF:
Progress: 34%
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Rice or tapioca flour might work, too, and does not absorb as much liquid as coconut flour.
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  #5   ^
Old Mon, Dec-23-13, 17:16
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,177
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
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A slice of heaven!!
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