Recipe: Pumpkin Cheesecake with Caramel Sauce

pumpkin-cheesecakeIngredients:

Cheesecake:

  • 2 pounds cream cheese
  • 2 cups Splenda
  • 5 eggs
  • 3 tablespoons heavy cream
  • 1 cup of canned pumpkin
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon nutmeg

Crust:

  • 1/4 cup pecans
  • 1 cup vanilla whey protein powder
  • 1/2 cup Stevia or Splenda
  • 1/2 cup melted grass fed butter

Caramel Sauce:

  • 24g heavy cream
  • 24g unsalted butter
  • 5g Truvia
  • pinch of salt

 

Instructions:

Cheesecake:

  1. Preheat oven to 375 °F.
  2. Mix everything together thoroughly with electric mixer. Fill a buttered 9″ springform pan.
  3. Bake cheesecake for 10 minutes. Reduce heat to 250°F and bake an additional hour.
  4. At the end of the hour remove the cake and run a knife around the edge of the pan.
  5. Return the cheesecake to the warm oven and let it sit until the oven cools (approximately another hour).

Crust:

  1. Chop pecans in food processor; add other ingredients, pulse to blend thoroughly.
  2. Pour into a 9″ x 13″ baking pan; press down to make firm so that it covers the bottom.
  3. Bake at 350°F for 15 minutes.

Caramel Sauce:

  1. Melt the butter in a small non-stick pan over medium low heat and let it cook until it is a light brown color.
  2. Add the cream, Truvia and salt to the butter and continue to whisk until it begins to feel sticky and the sauce has thickened. This should only take about 1 minute.
  3. Remove the pan from the heat and continue to stir until it has cooled slightly.
  4. Allow it to cool to room temperature for serving. If refrigerated, the sauce will harden.

 

Nutritional Information: Calories 232, Fat: 22 g, Total Carbohydrate 6 g, Dietary Fiber 0.0 g, Protein 4.9 g