Creamy Pumpkin Cheesecake (GF)

CREAMY PUMPKIN CHEESECAKE

This sweet, creamy Pumpkin Cheesecake is melt-in-your mouth delicious. However, if a much firmer texture is desired, leave out one egg and use 1/2 cup (125 mL) canned pumpkin.

Crust:
1 1/2 cups ground almonds, OR (375 mL)
Almond flour
1/4 cup vanilla whey protein (50 mL)
2 tbsp vital wheat gluten, OR (25 mL)
oat flour
4 SPLENDA® packets
1/3 cup butter, melted (75 mL)
Pumpkin Spice Cheesecake Batter:
16 oz regular cream cheese, softened (500 g)
2 eggs
1/4 cup sour cream (50 mL)
3/4 cup canned pumpkin (175 mL)Image via Wikipedia
1/2 cup SPLENDA® Granular (125 mL)
1/2 cup powdered erythritol (125 mL)
4 Splenda packets
2 tbsp Da Vinci® Sugar Free Gingerbread Syrup (25 mL)
(optional)
2 tbsp unsalted butter, softened (25 mL)
2 tbsp vital wheat gluten, OR oat flour (25 mL)
1 tsp vanilla extract (5 mL)
3/4 tsp cinnamon (3 mL)
1/4 tsp ground ginger (1 mL)
1/4 tsp nutmeg (1 mL)

Crust: In medium bowl, combine ground almonds (or almond flour), vanilla whey protein, vital wheat gluten (or oat flour), SPLENDA® and butter. Press into a 9-inch springform pan or pie dish. Bake in 350°C (180°F) oven 10 minutes.

Cheesecake Batter: In food processor with sharp blade, process cream cheese. Add egg, sour cream, pumpkin, SPLENDA® Granular, erythritol, SPLENDA®, (from packets), Da Vinci® Sugar Free Gingerbread Syrup (if using), butter, vital wheat gluten (or oat flour), vanilla, cinnamon, ginger and nutmeg. Process until well combined. Pour batter over crust. Bake in 350°C (180°F) oven 35 minutes in a water bath, page___, or until set.

Variation: Sweet Potato Cheesecake: Use canned yams, mashed, instead of pumpkin if desired. (7.2 g carbs)

Yield: 12 servings,1 serving
306.5 calories
11.0 g protein
26.5 g fat
6.3 g carbs