For our friends here in the States, the Thanksgiving holiday is just two weeks away. We hope you’re looking forward to a delicious meal in the company of family and friends.
Here, you’ll find an idea for a delicious and low-glycemic dessert that will be the hit of any holiday party – Pumpkin Bourbon Cheesecake with Pecan Crust.
Not only is this dessert super-easy to make, but the results are out of this world. Imagine the decadence of New York style cheesecake and the familiarity of Mom’s Pumpkin Pie… but without all the unwanted sugar!
Every time we’ve made this treat, not a single crumb is left behind. Perhaps this will become a new fall tradition in your family, just as it has become in ours!
P.S. This is just one of more than 50 fabulous, low-glycemic recipes you’ll enjoy in my complete guide to low glycemic baking: Guilt Free Desserts.
Pumpkin Bourbon Cheesecake with Pecan Crust
Start to Finish: 4 hours (1 hour active)
Yield: 12 servings
Benefits: Gluten-Free, Low Carb, Low Sugar, Excellent Source of Vitamin A, Good Source of Protein and Omega-3
Nutrition Info: 228 calories, 6 g carbohydrate, 144 mg cholesterol, 9 g total fat, 2 g fiber, 7 g protein, 186 mg sodium, 2 g sugars
- 1 cup raw organic pecans, chopped
- 1/2 cup organic almond flour
- 1 organic egg yolk
- 2 organic eggs, beaten
- 2 Tbsp. melted organic butter
- 1/2 cup + 2 Tbsp. Sinless Sweetener (organic erythritol)
- 1 1/2 cups organic pumpkin puree (1 -15 oz. can)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. sea salt (fine)
- 24 oz. organic cream cheese
- 2 tsp. organic coconut nectar
- 3 Tbsp. bourbon whiskey
- 5/8 cup organic sour cream
- 3/4 tsp. stevia extract
Preparation for the Crust:
Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and line the bottom with parchment paper. (NOTE: To do this, simply trace the outline of the bottom of the pan onto parchment paper. Cut it out and place on greased pan bottom.)
Combine the pecans, almond flour, 2 Tbsp. erythritol, butter, and egg yolk together in a large bowl. Press the mixture evenly onto the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
Turn the oven down to 300 degrees F.
Preparation for the Filling:
Combine the pumpkin, the remaining erythritol, 1/2 tsp. stevia extract, 1/8 c. sour cream, beaten eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
Use an electric mixer to beat the cream cheese, agave nectar, and bourbon until smooth. Combine with the sour cream and pumpkin mixture.
Pour over the pre-baked crust. Bake for 60 to 70 minutes, or until the center shows little to no movement when the pan is tapped. Set aside to cool.
Increase oven temperature to 350 degrees F.
For the Topping:
Combine the sour cream, bourbon, and 1/4 tsp. stevia extract together in a small bowl.
Spread over the cooled cheesecake and then bake for 10 minutes.
Remove from the oven and let stand for 15 minutes. Refrigerate for three hours or until well chilled. Remove from the springform pan and peel away the parchment paper.
Slice, serve… and enjoy!