Pumpkin Guts Cheesecake

9 10 2013

This was another recipe we presented at the conference this past weekend and the one that garnered the most positive feedback. This is a good time, there is no denying it.

Depending on how you roll, this dessert can be morphed to suit your needs.

No carbs?? NO PROBLEM
Make the filling and bake them in ramekins without a crust for a crustless, holiday treat.

Use the almond flour crust version and ignore the fact you are consuming dairy in the philly cream cheese for some a nice treat.

Non-Diva in the Kitchen? NO PROBLEM
Grab a box of sf Peak Frean shortbreads, beat them with a rolling pin and you are on your way.

Just because I made this in a pan, doesnt mean it isnt a cheesecake. Ideally you should make it in a deep sided cheesecake pan, or brownie pan. I was serving 75 people so my cheesecake looks HUGE.. it was, because 75 people had a tiny little square to sample and I tripled the recipe.

Pumpkin Cheesecake Bars
1 cup almond flour or almond meal OR a cup of crushed sf cookies
2 tbsp sweetener (splenda) *omit if you used cookies
2 tbsp butter, melted
3/4 tsp maple extract

1 cup pumpkin puree ‘dehydrated’
8 oz cream cheese – one brick
1/2 cup sweetener
1/2 tsp maple extract
1/4 tsp cinnamon
1/8 tsp ginger
15 drops stevia extract
1 large egg
1/3 cup heavy cream

For the crust, preheat oven to 325F. In a medium bowl, whisk together almond flour and sweetener (or crushed sf cookies). Add butter and maple extract to almond flour mixture (or crushed cookies) until well combined and bake for 8 minutes.

For the filling, spread pumpkin out on a plate lined with several paper towels.

Top with another layer of paper towels and blot to remove as much moisture as possible.
The pumpkin ends up looking like this:

In a large bowl, beat cream cheese until smooth. Add in sweetener, maple extract and spices until incorporated. Beat in dried pumpkin puree and stevia extract, then beat in egg until fully incorporated. Beat in heavy cream. Scrape down beaters and sides of bowl as needed.
Bake at 325F for 15 to 20 minutes, or until bars are puffed and set. Remove from oven and let cool in pan. I added some pumpkin seeds on the top to be all festive.




3 responses

9 10 2013


I am thinking you should write a book/cookbook. Did I already say this before???

Date: Wed, 9 Oct 2013 19:22:12 +0000 To: nlanglois7@hotmail.com

9 10 2013

Thanks Nik and Beth! I really should. I am working at making an index page at the moment..it is pretty crazy to see everything on here in a big list. It feels like I have accomplished something.

9 10 2013

I agree totally…bring on the cookbook!

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