Last Updated on Monday, 27 October 2008 02:14
Written by Melinda
Monday, October 27th, 2008
My friend Linda on Bariatric Eating is such a genius! She comes up with the greatest recipes that are weight loss surgery friendly. And, as the October/Fall season is upon us, I have been hungry for pumpkin. Tim and I were at Mcallister’s Deli a few weeks ago and I saw a beautiful delicious looking pumpkin cheesecake. I begged Tim to buy a piece so that I could have a few bites… but he HATES, LOATHES, DETESTS pumpkin everything. When I got home, I found Linda’s picture and recipe on Bariatric Eating website and it looked identical to the one I saw at Mcallister’s Deli!
I finally got up the courage to make the recipe. I did not make it to its entirety, but thirded all of the ingredients. Then, I used 3 Keebler mini graham cracker pie crusts and used half of the pie concoction. I’ve got enough to make 3 more mini pies! I baked them for 20 minutes. I did use The Daily Plate to enter all the ingredients and came up with these stats for MY small mini pie (I only ate half because it is so rich; to decrease calories, you may choose to not eat the pie crust. I would not eat the entire thing at one time and may opt to eat the filling but leave the crust to cut carbs):
Calories: 187; Fat: 8; Carbs: 22; Sugars: 6.5; Protein: 1.6
Here’s MY little pie!
Original recipe from Linda:
CARAMEL-SWIRLED PUMPKIN CHEESECAKE
Crust:
Vegetable cooking spray
1 1/2 cups graham cracker crumbs
1 tablespoon Splenda granular
1/4 teaspoon cinnamon
4 tablespoons butter, melted
Filling:
Three 8-ounce pkgs reduced-fat cream cheese, softened
1 1/4 cups Splenda granular
1 cup pure pumpkin puree
1 teaspoon vanilla extract
2 tablespoons heavy cream or half & half
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1/8 teaspoon freshly grated nutmeg
3 large eggs
6 tablespoons Cinnamon Bliss or sugar free caramel sauce
Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray and wrap a piece of aluminum foil around the bottom and up the sides. Set aside.
In a small bowl combine the cracker crumbs, Splenda, and cinnamon. Stir in the melted butter and pour into the prepared pan. Firmly press onto the bottom and 1 inch up the sides of the pan. Bake for 5-8 minutes or until golden and fragrant. Set aside to cool while making the filling.
In a large bowl beat the softened cream cheese with the Splenda until smooth. Beat in the pumpkin, vanilla, cream, cinnamon, ginger, cloves, and nutmeg just until blended. Beat in the eggs, one at a time, just until incorporated. Pour into prepared crust. Drop Cinnamon Bliss or caramel sauce in tablespoons over the top of the cake. With a butter knife carefully swirl into batter, without touching the bottom crust or mixing too much. Bake for 1 hour, or until the sides are firm and the very middle is still jiggly. You may want to cover loosely with foil during the last 20 minutes to prevent the cake from becoming too dark.
Remove from oven to a wire rack and cool for 15 minutes. Carefully run a sharp knife around the cake in the pan to loosen and continue to cool completely without removing the sides. When completely cool remove sides of pan and cover tightly. Chill for several hours or, preferably, overnight. Makes 16 servings.
Per Serving: Calories 176; Protein 6 g ; Fat 12 g; Carbs 11 g; Sugar 3 g; Sodium 213 mg
