The crust is made from almonds, butter, xylitol (or other sweetener) and cinnamon.
There are two middles - made from cream cheese, xylitol, eggs, pumpkin puree, and spices.
I'm not gonna lie... this was not easy to make and it did not turn out pretty. It was one of those recipes that I kept wondering if I was making it right. But in the end, it tasted really good! This would be a great healthy option for Thanksgiving dessert -- and for me it would be rich and satisfying enough that I would be able to leave other desserts alone!
The full recipe can be found here...
I didn't know what they meant by "Set the cheesecake into a pan of water so it won't crack while being baked" so this is what I used, and it seemed to work -- it cooked through and it didn't crack! (Note: I used more water than this... this is how much water was left after baking for an hour and after I spilled a bunch of water all over the countertop -- I filled it about halfway.)
No comments:
Post a Comment