Sugar Free Pumpkin Cheesecake
Sugar Free Pumpkin Cheesecake
Cheesecake! When I was young, I thought that cheese and cake were an odd combination. However, after my first bite, I was hooked. I used to lick the spoon and the bowl even before it was cooked. I invented this recipe for a sugar free pumpkin cheesecake below after I was diagnosed as a diabetic several years ago. It contains Xylitol and you can read those benefits below and in my opinion, it makes it actually taste sweeter than real sugar. This website contains not only a great recipe, but some fun, so sit back and have a cup of coffee with whipped cream while you browse! I hope you enjoy this recipe and this website and please feel free to drop me a note in the Guestbook, I would love to hear from you!
Diabetes, Xylitol and Cheesecake
What a combo, huh?
A few years ago, I was diagnosed as a diabetic and I was devastated! Not only could I not enjoy the sweets that no doubt pushed me on the path to diabetes, I could no longer have the things that I really enjoyed, including cheesecake. I experimented with different sweeteners and tried Stevia, Splenda and Equal. None of those worked In fact, they made the cheesecake mixture bitterer than it should be. That's when I discovered Xylitol and VOILA! It worked and works great! I am passing on this wonderful recipe for all to enjoy, just before the Holidays. And yes, you can make it without pumpkin; I just added that to make it a bit more festive!
Thanks for stopping by!
Ingredients
- Sugar Free Graham Cracker Crust in a tin - Fifty 50 makes a nice one but there are others out there.
- (1) Can of canned pumpkin - Do not use pumpkin pie filling as it is loaded with sugar.
- (1) 8 ounce package of cream cheese (any type will do).
- doesn't need to be Philadelphia)
- (1/2) cup of Xylitol - This is sold at grocery stores - Xylitol is 1:1 with regular sugar and it is safe for diabetics as long as you don't eat too much.
- at grocery stores in the Health Food section or you can buy it at Amazon or online
- (2) Eggs
Instructions
- 1) Preheat the oven to 350F
- 2) Add all ingredients except prepared crust to either a food processor. I use a Magic Bullet as it mixes everything fine. Do not use the whole can of pumpkin and only add it to taste. If you would like a stronger pumpkin taste to the cheesecake, use more pumpkin. A good guide is to put about 1/2 a can in and then taste after mixing.
- 3) Pour the ingredients into the graham cracker crust. Some people prefer to use a tin and make their own crust. You can buy sugar free graham crackers and can crush them yourself and place in a pie tin with a little butter to keep the mixture stuck to the outside of the pan. I prefer to use one that is already made.
- 4) Bake the cheesecake in the preheated oven for about 20-25 minutes or until the cheesecake is set.
- 5) You can add whipped cream after cooling or you can also mix more of the canned pumpkin with whipped cream and coat the cheesecake.
Xylitol for Diabetics? - What are the benefits?
Xylitol, although it tastes just like sugar (actually sweeter), is considered a sweetener and helps manage glucose levels.
Xylitol's Glycemic Index (GI) is 7 while white sugar is 68. GI is a measurement of how fast a particular food can spike blood glucose levels.
Xylitol has 40% less calories than sugar so you won't gain weight while consuming it!.
Xylitol can be substituted for anything sugar is used for, you can't tell the difference!
