A delicious and creamy pumpkin cheesecake made low-fructose by using dextrose to sweeten and almond flour to create the crust. The perfect holiday dessert.
Now for my favorite part of the Thanksgiving meal. Dessert! I really love pumpkin pie, but what I love even more is pumpkin cheesecake. It's one of my absolute favorite desserts ever. That being said, you can see why I wanted to come up with a low-fructose version.
I found a very nice and easy recipe for 3-Step Pumpkin Cheesecake from Kraft. What I liked about it is that it seemed to be half the size of usual cheesecakes. It only required two blocks of cream cheese instead of four. Much more reasonably sized.
The filling wasn't too hard to make low-fructose. I replaced the sugar with dextrose and with a few adjustments, I think I got just the right amount of sweetness. The crust was the more challenging part. I tried several different recipes until I settled on a lightly sweetened, cinnamon flavored almond flour crust. If you read my blog, you probably know how much I love baking with almond flour, so I was happy to make an almond flour crust to work for this recipe. The crust comes together very easily, much like a graham cracker crust. The only draw-back is that almond flour browns very easily, so you will want to protect the crust with either protectors, strips of aluminum foil or this handy trick I just found on Better Homes and Gardens.
I hope you had a wonderful Thanksgiving, full of family, friends and food! Up next....The leftovers.
Low-Fructose Pumpkin Cheesecake
1 1/2 cups almond flour
1/2 cup dextrose
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
2 (8 oz.) packages cream cheese, softened
2/3 cup dextrose
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
- Preheat oven to 350 degrees F.
- To make the crust, in a medium bowl, combine the almond flour, 1/2 cup dextrose, 1 teaspoon cinnamon and salt. Pour in melted butter and stir well (mixture will be crumbly). Press into a 9" pie pan and refrigerate until firm (at least 20 minutes).
- For the filling, beat the cream cheese, dextrose, pumpkin, cinnamon, vanilla, nutmeg and cloves on low speed until fully incorporated. Beat on medium speed for two minutes. Add eggs and beat until just blended. Pour into crust. Cover crust with protectors or aluminum foil, leaving the cheesecake part exposed.
- Bake for 20 minutes and then remove crust protectors. Bake another 20 minutes or until center is almost set. Cool and refrigerate at least 3 hours or overnight before serving.