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.
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| 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.
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| 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.
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| 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.
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| 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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