Pumpkin Sauce

I made this to go on top of the sugar free Cheesecake. I think it turned out pretty good. May have to edit this because I can’t exactly remember what I put in it…

Ingredients:

  • 1 C pumpkin puree
  • 1/2 C brandy
  • 1/2 C cream
  • 1/4 C Xylitol
  • 1 T pumpkin pie spice

Procedure:

Heat over medium heat stirring occasionally until warm.

Icebox cookies (sugar free)

Ingredients:

  • 2 3/4 cups flour (will vary in dough modifications)
  • 16 tbsp (2 sticks) butter, softened
  • 3/4 cup xylitol
  • 1/3 cup honey
  • 2 egg yolks
  • 2 tsp vanilla extract.

Procedure:

Cream the butter and the Xylitol and honey together. Mix in the egg yolks one at a time. Then, mix in the vanilla extract. Add the flour to the mixture and mix just until a dough forms and no flour streaks remain. Split the dough in half. Place each half on a piece of plastic wrap and roll into a log, wrapping each log in the plastic wrap. Place in the refrigerator to chill for at least 15 minutes.

Preheat oven to 325°F. Line two baking sheets with parchment paper. Once the dough is firm, remove from the refrigerator. Slice 1/4″ thick slices from the dough logs and place the cookies onto the baking sheets. Chill cookie slices for 10 minutes. Place in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling.

Makes 4 dozen cookies

Frosting

Ingredients:

  • 10 oz Cream cheese
  • 1/4 cup Xylitol
  • 2 tbsp Butter
  • 3 Tbsp Water
  • 2 Tbsp Lemon juice

Crustless Cheesecake

This makes 1 9-inch cheesecake.

 

IMG_4160

Ingredients:

  • (4) 8 ounce packages cream cheese (the regular variety, not light Neufchatel cream cheese) at room temperature
  • 1 2/3 cups sugar (or use 1 1/6 cups xylitol for a sugar-free version. Or if you’re using swerve, I use 1 1/2 cups)
  • 1/4 cup corn starch
  • 1 tablespoon pure vanilla extract
  • 2 extra large eggs
  • 3/4 cup heavy whipping cream

 

Directions:

Preheat the oven to 350degrees Fahrenheit and generously butter a 9-inch springfoam pan. Wrap the outside of the pan with foil, covering the bottom and extending up the sides.

Place an 8 ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl occasionally. Beat in the remaining 3 packages of cream cheese.

Increase the mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point, mix the filling only until completely blended. Be careful not to overmix the batter.

Gently spoon the cheese filling into the springform pan. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheescake at 350 degrees Fahrenheit until the center barely jiggles when you shake the pan, about 1 hour and 10 minutes.

Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours or overnight. Remove the sides of the springfoam pan. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

 

 

Optional stuff:

Ingredients for the Macaroon Crunch

  • 1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)
  • 1/2 cup angel flake coconut

 

Ingredients for the Strawberry Topping

  • 1 quart large ripe strawberries
  • 1 cup strawberry jelly
  • 1/2 cup apricot preserves

 

Directions for the Fresh Strawberry Cheesecake

Macaroon crunch: Spread the nuts and coconut on a baking sheet and toast in a 350 F oven until golden and crunchy, about 10 to 15 minutes. Set the crunch aside to cool.

To prepare the strawberries: Wash, hull, and sort through the strawberries, then pat them dry with paper towels. Starting at the outside edge of the cheesecake, arrange the berries on their sides, in rows, with ends pointing toward the edge of the cake. Continue until the top of the cake is completely covered by strawberries.

Now make the strawberry topping: Melt the strawberry jelly and apricot preserves together in a small saucepan over medium-low heat. Strain and drizzle the warm jelly over the berries. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge of the cheesecake, covering the berries around the outside edge. Loosely cover the entire cake with plastic wrap, being careful not to let the glaze stick to the wrap.

Refrigerate the cake until it’s completely cold, at least 4 hours or overnight. Remove the cake from the pan and serve it chilled. Wrap any leftover cake in plastic wrap and store in the refrigerator.

ENJOY!!