Victory for Low-Carb and Lowered-Carb Pumpkin Cheesecake

Victory: Hearing my husband actually say to my stepdaughter – his daughter- that she needed to focus on eating more than just carbs. He told her to eat more protein, because her body needed it and that too much carbohydrate makes you fat!! Amazing! This girl could live on mac-n-cheese from Kraft and milk with pancakes. Just pile on the powdered sugar. She’s definitely a sugar lover. A lot of kids are. They lack self-control, education, and understanding of the long-term importance of what they eat. We, as adults, are supposed to lead our kids into eating right, along with the other things we teach them to do ‘right’. What parent wants to ‘deprive’ their kids of    Halloween candy or endless birthday party junk? The fact is, what used to be an occasional, special treat for our kids is now fairly commonplace. Lunch on a weekend ? McDonald’s chicken nuggets, chocolate milk or soda, and fries. Sigh… don’t forget the salt/sugar power pack of ketchup.

Brighter news:

The pumpkin cheesecake is not entirely low-carb, I added about 4 tablespoons of sweetened condensed milk to the pumpkin. I had run out of whipped cream, or that would never have happened. I used stevia for all other sweetening, and an almond meal crust. It is SO good. I have to go lightly on it, though. Admittedly, I gained 2.5 pounds in 2 days. It was not my time of the month, and not water weight. My weight had been holding steady at 124-5 every single day for almost two months .Two days after the 1/2 pumpkin cheesecake, it was up to 127. I mean, not a big deal, but it happened very quickly, and I pigged out a bit. Besides more carbohydrate content than usual, there is the simple math of calories. Cream cheese, butter, eggs? Lots of it? In addition to regular meals? Yeah, it was bound to happen. I cut back on that yesterday, and already a pound is gone. Easy come, easy go- if you catch it early. Another interesting phenomenon that none of us really understand is the retroactive nature of the body’s reactions to what we do to it. You won’t see a weight gain after a splurge until like 3-9 days after the splurge, even if you mended your ways quickly thereafter. It’s like exercise. You work out like crazy. The first day after, you’re sore. The day after THAT, you are beyond sore. I’ve noticed the same thing with sunburn, and injuries. The same thing happened to me with weight loss. Three months of diligent work, and nothing. Then within ten days it’s like it all seemed to fall off at once. At least, the first ten pounds. The rest of it has been very slow in coming off.

I feel like I’ve said a lot of these things before on this blog. We’re probably all tired of reading it. I will just say that the key to this great pumpkin cheesecake was letting the cream cheese and eggs/stevia beat in the KitchenAid for many, many minutes (like over 20) while I prepared the crust and the pumpkin. The pumpkin was prepared with the usual pumpkin pie spices. To reduce the carb count, don’t use sweetened, condensed milk in the pumpkin. Use 2 eggs, 1/2 stick of butter, and blend in some whipped cream or whipped topping for fluffiness. I put 3/4 of the pumpkin in on the bottom, then poured on the cream cheese topping, which was 2 pkgs of cream cheese with 2 eggs. I also used 1/2 cup of sour cream. I just really like the flavor and texture that way. I then marbled in the rest of the pumpkin, gently swirling it into the cream cheese topping. I cooked it at 350 for about an hour, then turned the oven off and let it sit in there for about 4 hours. If the top is getting too brown, as mine did, turn the oven down earlier, to about 275. Let that ride, then after a total time of about an hour, still turn the oven off and let the cake sit in there. It will be  soft when you first remove it from the oven. Let it cool completely before refrigerating. YUM.

If you want further instructions, just ask. 🙂


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