Comments on: Lightened Up Gluten Free Pumpkin Cheesecake {No Added Sugar}

By: Pamellia

Pamellia — Sat, 21 Nov 2015 19:30:26 +0000

In reply to Brenda. So nice to see people getting along...

By: Brenda

Brenda — Thu, 06 Nov 2014 16:33:37 +0000

In reply to Kim Richardson. I would guess at least a cup of not 2 for Splenda. Maybe cut recipe in half and try it with one cup before thanksgiving to see if it's sweet enough for you.

By: Kim Richardson

Kim Richardson — Thu, 06 Nov 2014 16:03:12 +0000

A co-worker passed this onto me, as both of my daughters are Type 1 diabetics. It looks absolutely delicious and we’ll love it in place of pumpkin pie this Thanksgiving. 🙂 Question: We use Splenda for Baking instead of Stevia. Do you have any idea of the equivalencies by chance? Thank you kindly for such a yummy recipe!

By: Coolcatkimmie

Coolcatkimmie — Tue, 30 Sep 2014 14:14:26 +0000

Looks wonderful! I’m need to cut out a few more carbs and I’m going to make it crustless! Drops it down to under 5 carbs per serving. Can’t wait to try it!

By: Brenda

Brenda — Wed, 11 Dec 2013 11:55:49 +0000

In reply to Kay.

Hi Kay,
I can’t say reducing the cream cheese and increasing the sour cream will produce the same texture as I’ve not tried it any other way to confirm. But I can tell you on the sugar aspect, not stevia and sugar are not one in one in recipes. The amount of stevia here is equal to about 3/4 cup-1 cup sugar. So maybe look at a standard cheesecake recipe as to how much sugar to include. I use the vanilla stevia because it adds a nice smooth flavor and hint of vanilla, so vanilla extract still provides that flavor but not sweetness. If you use the sugar in a standard recipe it should be sweet enough.

By: Kay

Kay — Wed, 11 Dec 2013 01:51:05 +0000

Hi there,
This looks like a great recipe, especially since it doesn’t use 3-5 blocks of cream cheese like other recipes! I have a few questions though-

If you reduce the amount of cream cheese to say, 1.5 packages and increase the amount of sour cream to 1 cup, will I get the same result or would it compromise the recipe, taste, texture, etc?

Also, if I were to use regular sugar instead of Stevia, would the amount still be the same (as in 4-6 teaspoons Stevia being equal to 4-6 teaspoons sugar)?

Lastly, what would be a good substitute for vanilla liquid Stevia?

Thanks!

By: Brenda

Brenda — Wed, 20 Nov 2013 21:45:53 +0000

In reply to Julie. I'm not offended in the least, thank you for the advice! So much for Martha Stewart! I followed her directions when cooking my cheesecake and look at those cracks! I'm grateful for the advice as I'm not a trained chef so thanks for letting me know how to fix the recipe.

By: Julie

Julie — Wed, 20 Nov 2013 19:44:22 +0000

I would like to just give you some advice on how to bake a proper Cheesecake from a pastry chef to a home cook. You want to add your eggs very slowly to your cream cheese, making sure you scrape down the bowl after each addition. This will help eliminate chunks of cream cheese visible in your pictures. Heat your oven to 250*F, no higher. Wrap the bottom of your spring form pan in foil and cook the cheese cake in a water bath. Cooking it low and slow in a water bath will make for a perfect cheese cake, one without cracks or color. It will probably take around 2 hours to cook, the center should jiggle and snap back into place.

I hope this helps! (Sorry, if you are offended by my advice)

By: Brenda

Brenda — Tue, 12 Nov 2013 11:37:37 +0000

In reply to Lovisa. My boys have nut allergies but I think crushed nuts would work. I don't use agave at all so not sure how sweet it is. If it's similar to honey maybe just a 1/2 cup.

By: Lovisa

Lovisa — Mon, 11 Nov 2013 18:15:13 +0000

Hi,
Can the stevia be substituted with any other sweetener (dry for dry and liquid for liquid)? Like I have agave nectar at home which is liqiud. Can I used crushed nuts instead of graham crackers?