Pumpkin Cheesecake (GF + LC)

Makes 16 decadent squares or slices per pie

Nutrition for each: 88 calories, 6.5 g fat, 4.6 g carbs, 1.4 g fiber (= 3.2 net carbs), 0.8 g sugar, 3.2 g protein, + bonus...38.6% DV Vitamin A!

Crust:

3/4 c. almond flour

3/4 c. flaxseed meal

4 T. unsalted butter

1/8 tsp. salt



Cheesecake mix:

4 oz regular cream cheese

4 oz 1/3 less fat cream cheese

3 whole eggs

2 T. liquid egg whites, or 2 egg whites

1 tsp. vanilla extract

1/4 c. tapioca flour (or arrowroot powder or cornstarch)

6 oz container of low carb yogurt - I used CARBsmart brand in Caramel Spice Cake flavor - they also have Cinnamon Bun flavor that I plan to use next time. Only 4 carbs per container!

1/2 c. sweetener of choice - I used 1/2 c. Stevia powder and thought it was sweet without being overly sweet. You can add more to taste!

Pumpkin Pie Mix:

2 c. pumpkin puree

1 c. of low-calorie premade vanilla shake mix - I used 8 oz of 100-calorie Designer Whey vanilla shake found in the health-foods aisle, BUT you could also try blending about 25 g or so of your favorite vanilla protein powder with 1 c. water!

3 T. tapioca flour (or arrowroot powder or cornstarch)

3 T. vanilla protein powder

1/2-2/3 c. sweetener of choice

10 drops liquid Stevia, if available. Otherwise, you can try using more of the powder.

1 tsp. cinnamon

1/2 tsp. ground ginger

1/2 tsp allspice

1/4-1/2 tsp. nutmeg

Preheat the oven to 350 degrees F.

Spray or grease two 8x8" square baking sheets or two 8 or 9" round pie pans.

In a food processor or mixing bowl, thoroughly combine all ingredients for the crust, making a thick meal that holds together when pressed. Press down into a thin layer on both pie pans. It really will be a thin layer - you could always double the recipe - but I prefer the dainty crust myself!

Bake the crust for 6-8 minutes, or until it seems done without drying out or cracking.

Blend together in a food processor or mixer everything in the cheesecake filling recipe and set aside. Do the same for everything in the pumpkin pie filling recipe. NOTE: Blending the ingredients is much easier and comes out smoother if the temperature of all the ingredients is the same. This is why many recipes ask for your eggs and cream cheese to be at room temperature! Also, cold cream cheese is realllly hard to blend with anything!

Distibute the entire contents of the cheesecake filling evenly between the two pie crusts. Do the same with the pumpkin pie filling, using a spoon to scoop it into different places throughout the cheesecake filling. Use a knife to gently swirl the cheesecake and the pumpkin pie filling together without disturbing the crust or mixing too thoroughly together.

Bake the cheesecakes on the center rack for about 50 minutes. Check 5 minutes before the time is up, and leave in up to 10 minutes longer if it doesn't seem set. The cheesecake should be moist but not wet when it's done!

Chill 1-2 hours before enjoying!