Sugar Free Pumpkin Cheesecake by bivs99

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Sugar Free Pumpkin Cheesecake
Submitted by bivs99 on March 27, 2004 at 9:55 am

DESCRIPTION
Sugar-free Pumpkin Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is my sugar-free version of a recipe from the Joy of Cooking. I have made it with and without sugar, and it always gets raves from my family.

Makes one 9" cheesecake

Preheat the oven to 375F. Spray a 9" springform pan (including the sides) with Pam and set aside.

Process in the food processor until you have coarse crumbs:
180 g (6.3 oz; 2 cups) walnuts or pecans

Place in a medium bowl. Add and mix with a fork:
56 g (2 oz; 4 tablespoons) softened unsalted butter
3 tablespoons Splenda [or regular sugar]

Use your knuckles to press the mixture evenly into the bottom of your pan. Bake about 10 minutes, until golden brown.

Preheat the oven to 350F.

Combine in a medium bowl:

23 g (.8 oz; 13 tablespoons) Splenda
13 g (.5 oz; 2 1/2 teaspoons) molasses
[or substitute 160 g (5.6 oz; 13 tablespoons) brown sugar]

1 teaspoon ground cinnamon
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg

Beat with a standing or hand-held mixer just until softened:
566 g (20 oz) solid cream cheese

Gradually add the sugar mixture while the mixer is running and beat until smooth and creamy (1 to 2 minutes). Scrape down the bowl and beaters.

Beat in one at a time until well blended:
3 large eggs
2 egg yolks

Beat in just until mixed:
222g (7.8 oz; 1 1/4 cups) canned pureed pumpkin [not pie filling]

Scrape the bowl again and make sure everything is well mixed.

Bring about a quart of water to a boil in a pan or teakettle.

Take the reserved springform pan and wrap the pan in a sheet of heavy-duty aluminum foil that is large enough to come all the way up the sides. Scrape the cheesecake batter into the pan and smooth the top with a spatula. Set the cheesecake pan inside a roasting pan, place on the oven shelf, and pour boiling water into the roaster until it comes about halfway up the side of the cheesecake pan. (This is your water bath.)

Bake at 350F for 30 minutes, then reduce the heat to 325F and bake for about 10 minutes longer, until the cheesecake edges are puffed but the center still looks moist and jiggles when you shake the pan.

Near the end of baking, whisk together:
300 g (10.6 oz; 1 1/4 cups) sour cream

9 g (.3 oz; 5 tablespoons) Splenda
5 g (1 teaspoon) molasses
[or substitute 60 g (2.1 oz; 5 tablespoons) brown sugar]
1 1/4 teaspoons vanilla extract

Scrape this mixture on top of the hot cake and tilt the pan to spread evenly. Return the cake to the oven for 7 minutes. Remove from the oven.

Place the cake on a cooling rack and cover with a large inverted bowl or pot. This will slow the cooling and prevent cracks in the cake. Let cool completely (I leave it overnight) and refrigerate when cool. Refrigerate at least 6 hours before serving.

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