I like to hunt at TJMaxx and one of my finds was a can of The Ginger People Crystallized Ginger Chips – the small can has been sitting in my kitchen cabinet while I found a way to use them. I added a heaping tablespoon to my pumpkin cheesecake crust and it took this recipe over the top. It adds 9 grams of sugar to the entire recipe but is priceless in flavor. These tender little ginger nuggets can be found at Whole Foods and Fresh Market, but if you cannot find them, leave them out as the recipe uses ground ginger as well.

I have used Splenda Brown Sugar for Baking, which I have heavily criticized. HOWEVER, I wanted the depth of flavor of brown sugar without stomach cramping sugar alcohols, as this is a cheesecake for a family holiday gathering. Swap out for Truvia Blend or double the Splenda granulated if this concerns you.
No Sugar Pumpkin Cheesecake for bariatric eating

Pumpkin Ginger Cheesecake - low or no added sugar
 
Author:
Ingredients
For the Crust:
  • 1 cup pecans
  • ¼ cup The Ginger Man Crystalized Ginger Chips, at Whole Foods or Fresh Market
  • 15 Murray sugar free gingersnaps, you can find at grocery stores or WalMart
  • ½ teaspoon ground cinnamon
  • 2 tablespoons butter, melted
For the Filling
  • Two, 8 ounce packages Philadelphia cream cheese, at room temperature
  • ½ cup Splenda Brown Sugar for Baking (or use ¼ cup Truvia Brown)
  • ½ cup Splenda, granulated (or use ¼ cup Truvia)
  • 1 cup solid pack pumpkin (not pie filling)
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon all purpose flour
  • 3 large eggs
Instructions
  1. Preheat oven to 300°. In a food processor, pulse together the pecans, crystallized ginger, cookies, and cinnamon until even in texture and there are no large pecan pieces - add the butter and pulse a few times until mixture resembles damp sand. Firmly press into the bottom of an 8-inch springform pan and bake for 12 minutes to firm. Remove from oven and set aside.
  2. Wipe out the food processor - no need to wash. Pulse the Splenda (or Truvia) with the cream cheese and process until very smooth. Add the pumpkin, pumpkin pie spice, and flour, blend until well combined. Add eggs, one at a time, beating well.
  3. Pour into crust and bake 50 to 60 minutes, until set but still a bit soft near center. Cool to room temperature – then chill before serving.
 

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