Thursday, November 25, 2010

Pumpkin Cheese Cake Revisited

Made my pumpkin cheese cake for our Thanksgiving dinner today, and wanted to repost, since the video I did was a pretty hurried job of making it the first time.  Turned out wonderful!  Very creamy and rich and the topping was just right.  I baked it for 50 min. and let it cool slowly at room temp.  It was done just right.  Here is the recipe for the topping.

Whipped Topping With Spices

2 cups heavy whipping cream
4 packets Truvia (or 1/4 cup sweetener of your choice)
2 TSPs. Vanilla
1 TBS sugar-free vanilla pudding mix
1/2 tsp. cream of tartar
2 tsp. cinnamon (or more)
1 tsp. pumpkin pie spice

Mix all together at once in a metal mixing bowl and whip until it forms peaks.  Spread some of it on your pumpkin cheesecake and save some for other pies, cakes, etc. It holds up very well in the frig!  I sprinkled a mix of xylitol and cinnamon on the top.  

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