Pumpkin Cheesecake

[SueShoppah]

I have leftover pumpkin ..and thinking about making this.
Will have to convert to LC though.

Pumpkin cheesecake
(Serves 12)

Cake ingredients
2 Sticks (one cup) butter
3 eggs
2 1/2 cups flour
1 cup granulated sugar
1/2 cup pumpkin pureed
1/2 cup sour cream
1 teaspoon vanilla
2 teaspoons baking Powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/3 teaspoon or less salt

Filling Ingredients:
8 ounces cream cheese
1/3 cup granulated sugar
1 egg
1/4 cup canned pumpkin
1 tablespoon corn starch
1/2 teaspoon vanilla

Filling Preparation
In a mixing bowl, beat ingredients until very smooth. Set aside and prepare cake batter. Pour into glass dish on top of batter as described in cake instructions.

For cake:
Pre-heat oven to 350 degrees. In a large bowl, cream butter, sugar, and vanilla until light and fluffy. Add eggs and beat well. Add flour, baking powder, baking soda, cinnamon and salt. Mix in pumpkin and sour cream. Blend thoroughly until smooth.

Pour 1/2 of batter into a buttered 13x9 inch glass baking dish. Add the filling mix, spreading the batter evenly in the dish. Add remaining batter and lightly swirl into filling.

Bake for 50 to 55 minutes. Allow to cool. Cut into 12 servings.

Add whipped cream on top when serving.

[SueShoppah]

Found this one also:

Kitty’s Pumpkin Cheesecake
3 eggs
8 oz cream cheese
8 packets sweet 'n low (or 1 1/2 tbsp. liquid saccharin, preferred)
1/3 tsp. vanilla butter and nut flavour (with extracts in market)
1/3 tsp. maple extract
1/3 tsp. vanilla extract
1/2 can pumpkin
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. Lite Salt
Blend all ingredients in blender until liquefied. Pour into 9" glass pie pan. Bake at 375 degrees for 30 minutes or until it tests done with a knife. Let cool; enjoy!
Some variations:

Double the recipe (only if you have a BIG food processor or blender!) pour into a deep dish pie pan and bake for 45 minutes (or tests done)
Place a layer of pecan halves on the top before putting in the oven.
Top with low carb whipped cream (decadent!)
And if you can't find the fancy extracts, just use 1 tsp of vanilla. But, since I'm from New England originally, you HAVE to have maple!

[SueShoppah]

Ask K, she would know :D lol

I'm going to make the other one ..easier

[Dar]

Have you made Beachgirl's pumpkin and white chocolate cheesecake? DIVINE!!!!!!

I wanted to ask you.. what size pumpkins did you use? Small pie pumpkins? Publix had medium pumpkins (carving ones, really) on sale for $1, but I think the bigger ones might not taste right.

[SueShoppah]

Have you made Beachgirl's pumpkin and white chocolate cheesecake? DIVINE!!!!!!

No, but I want the recipe :D


I wanted to ask you.. what size pumpkins did you use? Small pie pumpkins? Publix had medium pumpkins (carving ones, really) on sale for $1, but I think the bigger ones might not taste right.

I used the large one.. but they say the smaller ones are the correct size to use for baking :)

[Dar]

Probably for baking, a larger one would work fine. But just to eat the pumpkin plain (like for baby food), a smaller one might be better. :dunno: I had a hard time resisting buying a couple. I would never have the time to do anything with it, but so many ideas run through my head on what I could do with it.

Oh, and Beachgirl's recipes are on LCF somewhere.

[Dar]

I really like her recipe. It's the only ones I've tried, though. I've done the blueberry, pumpkin, and peanut butter cup.