Mini Pumpkin Cheese

8 ounces of cream cheese (softened)
1/3 cup diabeti sweet
1/2 cup pumpkin puree
1/4 cups of heavy cream
1/4 cups almond milk
1 large egg
1/4 cups sour cream
1 tsp of vanilla extract
1/4 tsp of cinnamon
1/8 tsp of ground ginger
2 tablespoons of unflavored protein powder (I use Jay Robb)

Method:

Please see video
Bake at 350 degrees for 35 minutes.Let cheesecakes completely cool for about 30 minute on a wire rack and then store in refrigerator for 1-2 hours to get the best consistency.

Note:Do not over beat the batter.

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21 Responses to “Mini Pumpkin Cheese”

  1. Jay says:

    You sure can Abby:)

  2. Jay says:

    I have never used it before, sorry:(

  3. Abby says:

    Hi I forgot to ask if I can use EZ Sweetz liquid sucralose in the pumpkin cheesecake ? thanks

  4. Abby says:

    Hi Jay,
    I don’t have almond milk…do you think I can use lactaid whole milk ??
    I just love that you share all of these wonderful low carb recipes.
    Thanks

  5. Jay says:

    Great, you will love this cheese cake!

  6. I’m on my second week and I need a little sweet treat! I will definitely try this!

  7. carolina says:

    to the guy Blake, go to sprouts there u can buy protein by the scoop and as little or as much as u want!

  8. Jay says:

    Blake, You will need to use something else to replace the whey because it is used as a filler.

  9. Blake says:

    Hello, I have a question about these. I don’t have the whey protein. I feel it’s a little to expensive. Is it okay if I don’t use the whey protein? Or is hat a vital element to these cupcakes?

  10. Jay says:

    I love Diabetisweet! It is the closest thing to sugar with no funny aftertaste. It dissolves nicely in water and mixes well in drinks. It is also zero carb. I will do a blog post with more information about it. I order it here
    http://www.netrition.com/cgi/goto.cgi?aid=3167&pid=239-0001

  11. Melissa says:

    I wanted to ask you,so you prefer DiabetiSweet over Splenda? I notice splenda has an after taste, is it the same for diabetisweet? WHy do you prefer one over the other? Thanks!

  12. Jay says:

    Congrats on your weight loss!

  13. Inez says:

    Jay,
    Thank you for the pumpkin cheesecake recipe.
    I have been following the atkins diet since January and have lost 71 lbs. I wish you the best, stick with it, and I’ll keep checking your website for more recipes!
    Thank you Again!
    Inez

  14. Mar says:

    Great to finally find a web sight that has great low carb recipes. I can’t wait to try them out. Great job on your weight loss. Keep up the good work. I am hoping with your low carb receipes I can do the same.

  15. Carlotta says:

    Hey Jay…I can imagine how tasty they are oh gosh…all the stores here in my neighborhood don’t have the pumpkin and said they will be in stock soon for thanksgiving..I can’t wait that long!!! I might as well order a case online. I’m in love with your recipes and you are so creative. Thanks for sharing Jay…keep us updated!!!

  16. Jay says:

    Hey Carlotta, I have never had these around long enough to try to freeze them. But I am sure they will freeze well. You can use other sweeteners just remember to adjust your carb count for any additional ingredients.

  17. carlotta says:

    Hi Jay… I wanna try this recipe but I wanna know if I can use splenda instead of the other sweetener. I would also like to know if the cheesecakes can be frozen..thanks

  18. Judy Scotland says:

    Looks Delicious!!!!

  19. Jay says:

    Great Shelly, you will love it!

  20. Shelly says:

    These look totally yuuuummy!! Going to try them soon!

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