So you either
A. Love pumpkin cheesecake or
B. You’re wrong.
This one is so easy it ridiculous. Took me 10 minutes to make and throw in the fridge. No messing with water bath and springform pans....baking for an hour..... opening oven one more hour.....fridge for a few more hours.....
Ain’t no one got time fo dat
So here’s all you need:
Crust:1/2bag Nutola granola, crushed in food processor
1/4 cup butter
1/4 cup coconut palm, allulose or truvia
Filling:2 blocks cream cheese
1 can organic pumpkin
1/2 cup coconut palm, allulose or truvia
2tsp pumpkin pie spice
2tsp vanilla extract
1/4 cup warm water
1tbsp (or one packet plain) gelatin (NOT hydrolyzed collagen. Actual gelatin that makes jiggly things)
Optional (I did): two scoops hydrolyzed collagen, 2 scoops plain or vanilla MCT powder
Combine crust ingredients, press into pie plate
In mixer combine all ingredients and mix until light and fluffy appearance.
Add gelatin to warm/hot water. Stir with fork until dissolved and no clumps. Add to the other filling ingredients, and mix thoroughly to combine.Pour over crust. Refrigerate for a few hour or ideally overnight.
1 cup roasted pecans
1 cup allulose
1 cup HWC
1/2 packet gelatin- not collagen (1/2 tbsp)
1/4 tsp @redmonds salt
1 tsp vanilla extract
Roast pecans at 350 for about 5-8 min. Set aside.
Combine butter, allulose, HWC in saucepan over med-high. Whisk together constantly, bring to a boil for 2 min. Turn off heat, sprinkle gelatin in evenly and continue to whisk. Add in salt and vanilla. Add in toasted pecans. It will seem runny at first but will firm up in the fridge.
Easy peasy. And minimal fuss and cleanup. Always a win in my book.