Monday, September 3, 2018

Pumpkin Cheesecake


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My dad picked up 3 pounds of cream cheese for me to bake with, and I put it to good use with this pumpkin cheesecake. As you might expect from a cheesecake containing 3 pounds of cream cheese, this cheesecake is giant. You can easily reduce the recipe if you'd like, but if you're feeding a large crowd (such as at Thanksgiving), it is the perfect size. We couldn't get enough of this - I even ate it for breakfast!

Ingredients:

Crust
I doubled my Versatile Dessert Pie Crust recipe.

Filling
3 pounds cream cheese, softened
6 eggs
1 tbsp vanilla
15 oz canned pumpkin
1 tbsp monk fruit juice concentrate
2 tsp pumpkin spice
2 cups powdered Swerve
2 tsp baking powder

Instructions:

1) Pre-heat oven to 350 degrees.

2) Mix together all crust ingredients and press crust to cover a well-sprayed springform pan.

3) Cover springform pan with a sheet of foil to protect crust from getting too dark and place it on a cookie sheet (this makes it easier to handle).

4) Bake crust for 12 minutes and then remove from oven.

5) Mix together all filling ingredients in a Kitchen Aid until smooth.

6) Pour filling into the crust and bake for 45 minutes. (If it starts getting too dark, you can gently place a piece of foil on top.)

7) Remove from oven and allow cheesecake to cool.

8) Once entirely cool, place in the refrigerator for at least 10 hours or until set (it's a big cheesecake, so it takes longer than normal. You can place it in the freezer to speed this up.)

9) Remove from refrigerator and slide a knife around the pan edges to loosen it up.

10) Open the springform pan to release the cheesecake.

11) Cut into slices and enjoy! 

Picture Instructions:












Nutrition Facts:

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