Yes, it’s pumpkin time! I know all Americans love their pumpkin pie. My husband can eat it all year round. And that is absolutely fine. But I also know that Americans like cheesecake – and this is a happy combination of the two. My husband says “it is the best cheesecake on the West Coast”! Did you notice “the West Coast”? So we are not offending New Yorkers by any means, but still can enjoy our own version of this dessert.
I have reduced the amount of sugar so that it is not terribly sweet, and substituted part of the sugar for xylitol which is an all natural sweetener (originally derived from birch bark in Finland) that is healthier for our pancreas and teeth. I also used coconut oil instead of butter, again, for a healthier alternative: no cholesterol! Just remember: it is still a dessert!!! Xylitol has 1/3 fewer calories than sugar, but they are still there! And fat too!
Ingredients:
Graham Cracker Crumbs
Ground Pecans
Organic Extra Virgin Coconut Oil
Brown sugar 2 tb spoon (optional)
Pumpkin, fresh cooked or Organic Canned Pumpkin
Xylitol
Egg yolks 3
Ground cinnamon 1 1/2 teaspoons
Ground Mace
Ground Ginger
Salt 1/4 teaspoon
Cream cheese 3 (8 oz) packages
Xylitol
Egg 1 + Egg yolk 1
Whipping cream 2 tb spoons
Cornstarch 1 tb spoon
Vanilla extract or powder 1/2 teaspoon
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl combine graham cracker crumbs, ground pecans, brown sugar and the melted coconut oil. Mix well, spread mixture evenly over the bottom of 9″ springform pan and press firmly.
3. In a medium bowl, combine pumpkin, 1/2 xylitol, 3 egg yoks, cinnamon, mace, ginger and salt. Mix well and set aside.
4. In a large bowl, beat all cream cheese with an electric mixer until it is light and fluffy, gradually add 1/4 cup xylitol, continuing with the mixer. Add the egg + egg yolk, whipping cream, beating well. Add cornstarch and vanilla. Beat batter until smooth.
5. Add pumpkin mixture to the cream cheese and mix well. Pour batter into the prepared stringform. Bake in preheated oven for 50 to 55 minutes. Do not overbake! The center may still be soft, but it will firm up when cooled. Cool it on the wirewrack and refrigerate.
Serve and enjoy!