Perfect Pumpkin Cheesecake- THM (S)

pumpkin cheesecake

Pumpkin cheesecake has become a staple in my house in the fall, especially around Thanksgiving. What a lot of folks don’t realize is just how easy it is to make cheesecake! How easy is it? Well, I have a friend who doesn’t know how to cook. Really, she doesn’t know how to cook. I taught her how to cook eggs without burning them. She has a son who is 18. Well, she wanted to surprise her mother with a pumpkin cheesecake for Thanksgiving, so she came to my house and I walked her through making this cheesecake, and it turned out lovely! I’ll try to give clear enough directions to make it easy enough for anyone to be successful with this cheesecake!


Perfect Pumpkin Cheesecake

     Pecan Crust:

1 1/3 cup pecans

2 Tbsp almond flour/meal

1/4 cup butter

pinch cinnamon

1 tsp THM Super Sweet Blend (or Pyure organic stevia mix– cheaper at WalMart than Amazon, though. But this is what I use.)

  1. Put pecans in food processor and process until they are finely ground. Add the rest of the ingredients and process until it is well combined.
  2. Prepare a 9 or 10 inch cheesecake/springform pan by lining the bottom with parchment paper and spraying with coconut oil spray.
  3. Press crust mixture into the bottom of pan and bake at 350 degrees for 8 minutes. Set it aside to cool.

(OPTIONAL CRUST IDEA IF YOU DON’T LIKE OR ARE ALLERGIC TO PECANS: Follow the directions for the shortbread-type of crust in this recipe.)

     Filling:

24 ounces cream cheese (room temperature)

1/3 cup THM Super Sweet Blend (or Pyure organic stevia mix)

5 large eggs

1 (15 oz) can of pumpkin puree (NOT pumpkin pie filling)

1 cup sour cream

1 1/2 tablespoons of THM brown sugar (or extra 1 tablespoon sweet blend plus 1/4 tsp blackstrap molasses)

1 tsp vanilla

3/4 tsp cinnamon

1/4 tsp allspice

1/4 tsp ginger

1/4 tsp nutmeg

1/2 tsp glucomannan

  1. Beat all of your cream cheese until it is creamy. Add the sweetener and beat until it is all well incorporated.
  2. Add your eggs one at a time, mixing well on low until each egg is well incorporated. Scrape the bowl after each egg as well. (At this point you want to keep the batter as smooth and creamy and free of air bubbles as possible.)
  3. Add the pumpkin and sour cream and mix well on low (scraping the bowl well a couple of times.
  4. Add the spices and mix again.
  5. While the mixer is running, very slowly add the glucomannan (sprinkle a little at a time on top) and run the mixer for another minute on low.
  6. Very gently pour your cheesecake batter on top of your crust.
  7. On the bottom rack of your oven, place a 9×13 baking dish and fill with boiling (or almost boiling water). This will keep your oven nice and moist while your cheecake is baking.
  8. Bake at 350 for 10 minutes, then reduce temperature to 300 and bake for another 40 minutes.
  9. Turn your oven off and let sit for another hour (don’t open the oven!).
  10. After the cooling hour, take your cheesecake out of the oven, wrap in plastic wrap, and cool in the refrigerator (at least overnight, but it can be made two or three days ahead of time and still be just perfect!).

Affiliate note: I did include some affiliate links on this page. If you order from Trim Healthy Mama, it won’t cost you any extra, but it will give this stay-at-home mom a bit of commission!

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