RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE
From Razzle Dazzle Recipes - "Your Source for Thanksgiving Recipes" Note: This makes 2 10-inch cheesecakes. If you want to serve them fresh, you can make them up to 5 days in advance. If you want to store them for a longer period, cover them tightly with aluminum foil and freeze for up to 2 month. This means you can make one and serve it fresh for Thanksgiving and freeze the other one for Christmas!
Provided by Paris D
Categories Cheesecake
Time 1h
Yield 2 10-inch cheesecakes, 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
- In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
- Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
- Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
- Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
- Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.
Nutrition Facts : Calories 143.5, Fat 10.4, SaturatedFat 5.3, Cholesterol 75.1, Sodium 170.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.7, Protein 4.3
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Emma Sandman
[email protected]This cheesecake was easy to make and it turned out great! The crust was crispy and the filling was creamy and flavorful. I would definitely recommend this recipe.
Davide Favour
[email protected]This cheesecake was amazing! The crust was flaky and the filling was creamy and smooth. I loved the pumpkin flavor. I will definitely be making this again.
Zac Garbos
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I would probably try a different recipe next time.
Judy Garrison
[email protected]I followed the recipe exactly and the cheesecake turned out great! The crust was perfectly crispy and the filling was smooth and creamy. I would definitely recommend this recipe.
Benjamin Gorman
[email protected]This cheesecake was a bit too sweet for my taste, but the crust was delicious. I would probably reduce the amount of sugar in the filling next time.
Enzo James
[email protected]I made this cheesecake for my friends and they all loved it. The crust was delicious and the filling was creamy and smooth. I will definitely be making this again.
Jeel Patel
[email protected]This cheesecake was easy to make and it turned out great! The crust was crispy and the filling was creamy and flavorful. I would definitely recommend this recipe.
Cesar Trujillo
[email protected]This cheesecake was amazing! The crust was flaky and the filling was creamy and smooth. I loved the pumpkin flavor. I will definitely be making this again.
Gemma Ziegler
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good. I would probably try a different recipe next time.
Parminder Singh
[email protected]I followed the recipe exactly and the cheesecake turned out great! The crust was perfectly crispy and the filling was smooth and creamy. I would definitely recommend this recipe.
Alyssa Ayrton
[email protected]This cheesecake was a bit too sweet for my taste, but the crust was delicious. I would probably reduce the amount of sugar in the filling next time.
John Sogah
[email protected]I love pumpkin cheesecake and this recipe did not disappoint. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again.
Joy Ikpekpele
[email protected]This cheesecake was so easy to make and it turned out perfect! The crust was golden brown and the filling was creamy and smooth. I will definitely be making this again.
Tom Kakaire
[email protected]I made this cheesecake for my family and they all raved about it. The crust was delicious and the filling was creamy and flavorful. I will definitely be making this again.
Breann Bucknor
[email protected]This sugar-free pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was perfectly crisp and the filling was smooth and creamy. Everyone loved it, even those who don't normally like pumpkin cheesecake.