RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE
From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!
Provided by Paris D
Categories Cheesecake
Time 1h
Yield 2 10-inch cheesecakes, 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
- In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
- Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
- Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
- Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
- Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.
Nutrition Facts : Calories 143.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 75.1, Sodium 170.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.7, Protein 4.3
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Martha Gabrielle
[email protected]I followed the recipe exactly but the cheesecake didn't set properly. Not sure what went wrong.
ramkumarbadmash wallpaper
[email protected]The cheesecake was a bit dense and the crust was a little soggy. Not my favorite.
Aman Ullah
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was still good.
Dikeledi Lebudi
[email protected]Perfect for a fall dessert!
Ruhi Ruhi
[email protected]Easy to make and so yummy!
Suuna Alpha
[email protected]Delicious! I will definitely be making this again.
Javeed jan Javeed
[email protected]Great recipe! The cheesecake was a big hit with my family and friends. The flavor was perfect and the texture was smooth and creamy.
Jacolbyon Carroll
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The cheesecake is creamy and flavorful, and the crust is the perfect balance of crispy and crumbly.
neil thake
[email protected]This cheesecake was a delightful treat! The pumpkin flavor was prominent without being overpowering, and the crust was perfectly graham crackery. Everyone loved it!
Daniella Hernandez
[email protected]I've tried many sugar-free desserts, but this one is by far the best. The texture is spot-on and the flavor is incredible. Will definitely be making this again and again.
Caelee Browne
[email protected]Followed recipe exactly and turned out great! Tastes just like traditional pumpkin cheesecake but without all the sugar. Crust was a little crumbly but still held together well.
sagd wiz
[email protected]Amazing recipe! I love how easy it is to make and how delicious it tastes. The crust is the perfect combination of crunchy and crumbly, and the filling is creamy and flavorful. Will definitely be making this again.
Faried Gamiet
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving gathering! It was creamy, flavorful, and perfectly spiced. Even my picky uncle raved about it.