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Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts

My sister had made this recipe for Thanksgiving a few years back. I admit, as much as I should have avoided it, I am glad I tried the high-carb treat. It was fantastic! The original (high-carb) version of this used gingersnap cookies for the crust. That of course, is not an option when sticking with Keto, So I worked some magic using various recipes and came up with this crust substitute.  The crust is perfect for bars, pies etc. My husband tried some raw and felt it tasted a lot like cookie dough.
I would love to hear how this turned out for you! This recipe made (3) 8 1/2" pans of dessert. You can't go wrong!
Crust Ingredients: 
  • 5 cup Almond flour
  • 2/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)
  • 1/4 tsp Stevia
  • 1/2 tsp Salt (or 1 tsp for savory pie crust)
  • 1/2 cup Butter (measured solid, then melted)
  • 2 large Eggs
  • 1 tsp Vanilla extract (omit if making a savory crust)
  • 1 tsp Ginger
  • 2 T Cocoa Powder
  • (3) 8.5" straight sided round cake pans
Crust Directions: 
  • Preheat the oven to 350 degrees F
  • Mix together the dry ingredients
  • In a separate dish, mix in the wet ingredients and then combine with the dry ingredients.
  • The dough should be dry and crumbly. Keep mixing until it is uniform and there are no crumbs remaining.
  • Split the dough into 3 equal amounts and press into the bottom an 8 1/2" round cake pan. Carefully poke holes in the surface using a fork to prevent bubbling.
    Bake for 7-10 minutes. Cool slightly before adding the filling (below)
Cheesecake Ingredients:
  • 24 oz Cream Cheese
  • 1 C. Sweetener (equal to sugar, divided in half)
  • 1 tsp Vanilla
  • 3 Eggs, (divided in half)
  • 1 C. Canned Pumpkin
  • 1 tsp ground Cinnamon
  • 1/4 tsp Nutmeg
Cheesecake Directions:
  1. Mix cream cheese, 1/2 C sweetener 1/2 of the eggs and 1/2 tsp vanilla together.
  2. In a seperate dish mix the rest of the sweetener, eggs, vanilla, cinnamon, nutmeg and pumpkin together.
  3. Pour cream cheese into the 3 prepared crusts equally.
  4. Spread out the cream cheese throughout the pan and place dollops of the pumpin on top
  5. Take a butter knife and swirl the pumpkin through the cream cheese mixture.
  6. Bake all 3 at 325 degrees f. for 45-55 minutes.
Makes: 24 servings (8 slices per tin)
Nutrition:
  • Calories: 267
  • Fat: 24.7g
  • Carbs: 6.3g
  • Fiber: 3g
  • Protein: 7.7g
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My husband and I decided to meal prep for a week. I have been horrible with craving sweets lately and with nothing prepped I've been going after every high carb thing I could grab - BAD ME!

So - I decided to make cookies and mini cheese cake.
Cookies are a classic and have been posted earlier.
The cheese cake recipe I found was one of those Facebook video/posts that looked really good.

Peanut Butter Mini Cheese Cakes.

Personally a bit rich and peanutbuttery for me, but they were still good.

Ingredients:

  • 30 Ritz Crackers
  • 1/2 cup Peanut Butter
  • 1/2 c sour cream
  • 16 oz Cream Cheese
  • 1/2 c. Sugar
  • 1 tsp Vanilla
  • 2 Eggs

Directions:
  • Form peanut butter sandwiches with Ritz crackers. 
  • Place them in the bottom of each cup of a muffin tin. 
  • In a large bowl beat together 16 oz cream cheese, 1/2 cup sugar. 
  • Then add 1/2 cup peanut butter, 1/2 cup sour cream, 1 tsp vanilla, 2 eggs, and beat again. 
  • Pour mixture over each peanut butter sandwich until each cup is 3/4 full. 
  • Top with crushed Ritz cracker. 
  • Bake for 22 minutes at 275°F. 
  • Let cool completely and then refrigerate 2 hours.

I think I messed up the recipe when we originally made it. I think I did a full cup of PB instead of half.  I might try to make them again another time.  

Enjoy and let us know what you think!

Servings: 15


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I obtained this recipe from Linda's Low Carb Recipes. 
This is a FANTASTIC Cheesecake recipe and has quickly become a favorite in the house hold. I made a "regular" version of this with actual sugar for my non-diabetic friends and my husband had the idea to add melted caramel to that version. It turned out fantastic. (Of course I had to have a taste!)

 **If you don't find the need to make this low carb, you can replace the equal/spenda with real sugar and the carbalose flour with regular flour.
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 Note: To follow a Keto/Gluten Free recipe, substitute the crust with a ground pecan/almond crust instead.

 Ingredients:

Crust: (Another great crust is making it out of Ground Pecans, Sweetener and butter)
  • 1/3 cup granular Splenda or equivalent liquid Splenda 
  • 1/3 cup plus 1 tablespoon butter, softened 
  • 1/4 teaspoon vanilla 
  • 1 cup Carbalose flour *

Filling: 
  • 16 ounces cream cheese, softened 
  • 1/2 cup granular Splenda (
  • 1/2 teaspoon vanilla 
  • 2 eggs

Topping: 
  • 2 cups granny smith apples, peeled and sliced, 8 ounces (don't slice too thin) 
    • Chayotee is a great lower carb option. Add in a bit of Apple Pie Spice.
  • 1/3 cup granular Splenda (do not use liquid Splenda) 
  • 1 teaspoon cinnamon 
  • 1/4 cup sliced almonds, 1 ounce
Directions:

  1. In a medium bowl, beat the first 3 crust ingredients on medium speed; stir in the flour until a soft dough forms. 
  2. Pat onto the bottom and just slightly up sides of a 9-inch springform pan. Set aside.
  3. Place the apples in a single layer on a baking sheet. You may want to line it with a silicone liner because the apples will stick. Cover with foil and bake at 400º 15 minutes. ** Instead of baking the apples, I fried them in a pan with equal and cinnamon
  4. Meanwhile, in the same medium bowl that you used for the crust, beat the cream cheese, 1/2 cup Splenda and 1/2 teaspoon vanilla until fluffy. Add the eggs; beat on low speed just until combined. Pour into the prepared pan. Arrange the warm apples atop the filling.
  5. In a small bowl, mix 1/3 cup granular Splenda and cinnamon. Sprinkle the almonds evenly over the apples, then cover with the cinnamon-Splenda mixture. It will seem like an awful lot of cinnamon mixture, but you'll be glad that you put it all on there. Bake at 400º 40 minutes until golden brown. Cool, then remove the sides of the pan. I didn't like the dry, powdery look of the granular Splenda on top so I sprayed it lightly with a water mister to melt the Splenda. Chill at least 4 hours before serving.

Makes about 8-12 servings
Can be frozen

* I haven't tried this myself yet, but I've heard that you can substitute Carbquik for the Carbalose flour. I haven't calculated the counts though, but they should be similar.

** I've discovered an easier method for cooking the apples. Place the apple slices in a single layer in a glass 9x13" baking dish. Microwave on HIGH about 4 minutes or until softened and somewhat limp.

With granular Splenda: 
Per 1/8: 384 Calories; 33g Fat; 11g Protein; 15g Carbohydrate; 5g Dietary Fiber; 10g Net Carbs 
Per 1/12: 256 Calories; 22g Fat; 7g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per 1/8: 374 Calories; 33g Fat; 11g Protein; 13g Carbohydrate; 5g Dietary Fiber; 8g Net Carbs
Per 1/12: 249 Calories; 22g Fat; 7g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs


This is my low carb version of a wonderful cheesecake recipe from my cousin, Laurie. All I did was substitute Splenda for the sugar and use Carbalose flour instead of regular flour in the crust. I also reduced the amount of apples by 2 cups to save carbs. This has got to be about the best low carb dessert I've ever eaten. No one will know that this is low carb, especially if you top it with some whipped cream or Whipped Topping (not included in carb counts). There is just enough apple to give it the right flavor, but not enough to be outrageously high in carbs. They add just 2-3 net carbs per serving. The crust is nice and flaky and this dessert reminds me of a cross between apple strudel and apple Danish. The cheese filling isn't overly sweet, so you may want to add a touch more sweetener if you like your cheesecake sweeter. Between the Whipped Topping and the sweet cinnamony apples, I don't think it really needs to be sweeter.

Below you can see a slice of the cheesecake:
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