The idea here has always been "Flavor First!" If I can't make it taste as good (or better) than the original , then I shouldn't be making it. This creamy pumpkin cheesecake has flavor but with a light and fluffy texture that is irresistible! It doesn’t hurt that this fabulous dessert is also low in carbs either does it?
Ingredients
16 ounces softened cream cheese
1- 15 ounce can pure pumpkin puree (not pumpkin pie filling)
2 cups heavy cream
pinch salt
2 teaspoons pumpkin pie spice
1 cup Splenda Granular or equivalent sweetener of choice
1 teaspoon vanilla extract
Sugar Free Ginger SnapsWhipped cream
Instructions
- In a stand mixer blend cream cheese and pumpkin until smooth.
- Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.
- Taste and adjust sweetener to your liking if needed.
- Crush ginger snaps and put a small amount in the bottom of each serving glass
- Pipe into serving glasses and top with whipped cream and crumbled ginger snaps if desired.
- Keep refrigerated until ready to serve
Cook's Notes:
Every year between Thanksgiving and Christmas I hit up Trader Joe's for Pumpkin Pie Spice. Their's is not only delicious, it is 4 times the size of the little bottles in the grocery and half the price!
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