Coming Soon: Free Book

Coming Soon: Free Book
Planning to give away a book or two!

Tuesday, November 4, 2014

Pumpkin Cheesecake for me

I had some spiced pumpkin left from the pumpkin that I cooked up and pureed.  So I decided to make myself some cheesecake. Start by blending the cream cheese and pumpkin together.
Blend together cream cheese & Spiced pumpkin
8 ounces cream cheese
10 ounces fresh baked spiced pumpkin puree (it was what I had left)
24 drops liquid stevia vanilla
1 teaspoon cinnamon
dash of nutmeg
1 egg
I added the rest of the ingredients together.  I tasted it periodically to test for sweetness.  I know, it is not recommended to taste dough with raw egg in it.  But I do it anyways.
Mix in remaining ingredients
I sprayed the cupcake pan with coconut oil except for the one with a hole in it.  There wasn't quite enough mixture to make an even dozen.  Because I was baking the pumpkin pie the oven was stuck at 375 degrees.  I made it work.
Fill with cupcake pan with mixture
I removed them from the oven when they got a golden brown.  I let them cool enough to work with the pan.  I could not resist, I had to taste one.  You know what they say, "You can't just take one bite." It was a challenge not to eat the entire pan full.  But I did resist, I gave the one in the liner to my neighbor woman and I froze eight for another week.  
Who ate that?
These are healthy for diabetics.  86 calories, 7g fat, 2.3g protein, 3.3g carb (one cake will not set off an insulin reaction.)

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