We are in love with this Pumpkin-Maple Crustless Cheesecake recipe we chose to review! In love and pleasantly surprised at how light and airy it is.
Lightly sweetened with Splenda brown sugar blend and low fat yogurt, the flavors of pumpkin, maple, and ginger stand out nicely.
This is a nice change from some of our heavier desserts we have posted and also a good addition to our Thanksgiving menu. We figure a dessert like this is a perfect fit after eating all the turkey!
Giving credit to where it is due
Thank you to https://diabeticgourmet.com/diabetic-recipes/pumpkin-maple-crustless-cheesecake for a great recipe. This is sure to be a hit with our dad come turkey day.
The holidays can be hard for diabetics but the ability to have healthier versions for dessert is a lifesaver. This Pumpkin-Maple Crustless Cheesecake recipe uses Splenda and also low fat cream cheese as well as low fat yogurt.
This is an ideal dessert for anyone wanting healthier options. For more ideas or information about Splenda, check out their website https://www.splenda.com/.
The making of Pumpkin-Maple Crustless Cheesecake
The directions for this cheesecake are not hard to follow and the prep time is mainly spent on mixing all ingredients together.
The cooking time is a bit longer at 70 minutes total but then there is the resting period of at least 30 minutes.
Now, it is really tempting to just cut into this yummy Pumpkin-Maple Crustless Cheesecake except for one tiny problem.
It has no crust which is why it it a crustless cheesecake. All great and dandy until you go to serve it and it goobers down into a puddle and doesn’t hold its shape.
Relax, that is only if you cave into the temptations to cut into the cake while it is still warm.
This is not your whip up before dinner dessert!
Once out of the oven, the cake will still be a little “wobbly” and will need to set for about 30 minutes on a cooling rack.
During this time, run a knife around the edges of the pan to loosen the cake but do not remove from the pan
The cheesecake needs to cool down and set before it can be cut. Therefore, you will need to refrigerate until completely cool and solid so plan on 4 hours or more of your dessert chillin in the fridge.
Then you can remove an hour before serving and garnish as desired. The crystallized ginger is easy to work with, chop finely to garnish. We also did a fresh whipped cream for this cheesecake.
Yes, this dessert needs a lot of resting time and is not one to try to make on short notice.
Conclusion of the Pumpkin-Maple Crustless Cheesecake review
We really like how light and airy this cheesecake is when we compare to how dense our Oreo Cheesecake Review was! The flavors are a wonderful blend of maple, pumpkin, and ginger that meld together nicely without overpowering one another.
The use of low fat products and Splenda make this recipe a great choice for diabetics!
You cannot tell that it has Splenda in it, it just tastes amazing!
We hope you give this recipe a try and let us know how it turns out for you!
Love
The Morgan Sisters
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