#PWMF Recipe Contest Dessert Winner: Sue's Pumpkin Cheesecake



 

Y’all thought I forgot about the rest of the “Play With My Food” recipe contest winners, didn’t you?

NOPE! We’ve got two more Foodies to feature.

First up, Sue! She submitted a yummy WLS-friendly dessert recipe that judge Denise thought was out of sight!

Sue’s Pumpkin Cheesecake

 Here is Sue's entry photo:

Ingredients:

• 1 -8oz pkg Greek Cream Cheese, softened
• 1 scoop vanilla or unflavored protein powder
• 2 eggs
• 1 tsp. vanilla extract
• 1/4c. + 2Tbs Truvia baking blend
• 1 small can packed pumpkin
• 1 1/2 tsp. pumpkin pie spice

Directions:

In a bowl beat cream cheese until smooth and add in protein powder, vanilla and 1/2 of the Truvia. 

Mix well.  Add eggs one at a time and mix well after each one. 

Add pumpkin, remaining Truvia and spice.  Mix well.

Pour into a sprayed glass pie plate.  Bake at 350 degrees for 1 hour. 

Nik Notes:

 I have extensive cheesecake experience so you KNOW I have to put in my three cents!

• Those of you who have followed my blog for a while know of my quest for a cheesecake free of cracks! For some of you, cracks are no problem so long as it's yummy! And sometimes (especially if you're having guests) presentation is more important. If you’d like to lessen the likelihood of cracks, it’s a simple thing to do. Just put an oven-safe pot of HOT water into the oven when you put your cheesecake mixture in there. The cheesecake doesn’t need to sit IN the water, you can put the water on the same or another rack. The steam helps it cook gently.
• I also have always cooked cheesecakes at 325 for 35 minutes, turned the oven off, and left it open a crack to finish cooking as the oven cools down. Why? Because Alton Brown told me to!
• Lastly, if you have a springform pan those make cheesecake extraction a snap! Just make sure to line the bottom with parchment paper so you can easily get it off the pan.

Here’s what Denise said about Sue’s cheesecake!

"The texture was moist and smooth. Flavor was good. Kid liked it. Passed all tests. Lol. Not as dense as classic cheesecake, but I didn't expect it to be. Easy, protein enhanced, and yummy."

The very first picture in this post is a slice of the cheesecake Denise made according to Sue's recipe. Here's a picture of the entire cheesecake: