Pumpkin Cheesecake - Fast, Easy and Delicious

Tired of pumpkin pie and want something different? If you have never tried pumpkin cheesecake, you are in for a treat. It is absolutely delicious, fast and easy holiday dessert -- and since I am always pressed for time, I need desserts I can make in a few minutes. It cooks for an hour, but the prep time is next to nothing. Lets' start with the basics.

Ingredients: Crust TIMESAVER: 1 9" Graham cracker pie crust (premade from your local store) -OR- 1 1/4 cups graham cracker crumbs 1/2 cup finely ground ginger snap cookies (if you don't have the cookies, substitute with additional graham cracker crumbs and 1/4 teaspoon cinnamon) 1 tablespoon Sugar 1 tablespoons light brown sugar 1 Stick melted butter (salted) Filling 3 packages Cream Cheese (room temperature) 1 can pumpkin puree (15 oz) 1 cup sugar 1 teaspoon pure vanilla extract 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1/8 teaspoon ground nutmeg Toppings Whipped Cream or Cool Whip Chocolate Shavings Pecans Directions: Preheat oven to 350 degrees F. Crust - Mix all crust ingredients together in a medium bowl until well blended and coated. Press into a 9" Springform pan about 3/4 the way up the sides. Set aside. Filling - Combine sugar, cinnamon, allspice and nutmeg in a small bowl. Set aside. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add sugar mixture from small bowl and beat until creamy and smooth (about 1 additional minute or so). Beat in eggs and vanilla, then add pumpkin puree and combine well. Pour into crust and bake for 1 hour. Let cool for 15 minute and refrigerate for about 3-4 hours. When fully chilled, top with whipped cream, chocolate shavings and pecans. That's how it's done! This recipe is simply delicious and presents itself beautifully on your table. If you are pressed for time, just use a premade crust. You can even change it up a little by sprinkling some finely chopped pecans on the bottom of your premade crust to add your own touch. Enjoy.

Sugar-Free Pumpkin Pancakes - A Halloween Treat

Are you forever struggling to lose that last 20 pounds? You aren't alone, there are millions of us out there working on that same goal. You want to be healthy and fit because it would do wonders for your confidence and self-image.

Dedicated exercise programs are a huge help with weight loss - not only will you see weight loss, you'll see muscles coming along - you'll begin feelin' good and havin' more fun.

Sugar Free

Problem weight loss stories are in almost every magazine you pick-up and how often do you pull up your home page on the computer and one or several actresses are looking emaciated - what the heck is wrong with their self-image? They have money, fans, great looks, almost everything money can buy.

Obviously though, thinner bodies aren't making for happier people. In America our female population obsess with weight and how they look. How depressing is that? There are also men out there who obsess about their weight, but studies show men lose weight much faster than women if they put their mind to it and make some positive food adjustments. Besides men are looking for ways to build their bodies up, they want muscles.

When asked, women don't care about muscles, they want to lose weight and men, when asked, want to be more muscular and feel they could weigh more. Women look in the mirror and their inner voice tells them "you're fat, what's with the 10 pounds?" Men on the other hand feel they only have to lose about five pounds. If you're struggling, you're probably five steps away from the latest fad diet. It'll only hurt you more than help and they don't work.

Once you have conquered your own weight loss, share your blooming self-esteem, it's a valued gift you can give to everyone - you can inspire and influence others and you can be supportive as they work off that last 20 pounds. Following is a great recipe for pancakes you might want to share with your kids since breakfast is the most important meal of the day, perfect for Halloween and sugar-free.

Sugar-Free Pumpkin Pancakes

These are flavored with spices of autumn, topped with tangy sour cream, and toasted pecans making your taste buds dance with delight.

1/4 cup chopped pecans, 1/2 cup Lite pancake mix, 1 T. Stevia, 1 1/2 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/2 tsp. baking powder, 1/2 cup heavy cream, 1/4 tsp. salt, 2 large eggs, 1/2 cup canned pumpkin, 1/2 stick unsalted melted butter, 1/4 cup sour cream, and sugar-free pancake syrup.

Heat oven to 350 F. Place pecans in a single layer on a baking sheet, bake until slightly browned, about 8 minutes. Cool.

Mix pancake mix, Stevia, cinnamon, ginger, nutmeg, baking powder, and salt in medium bowl. Whisk cream, eggs, pumpkin, and butter in another bowl. Stir wet ingredients into dry until just combined. Let sit for 5 minutes.

Heat griddle or electric skillet to medium. Grease lightly with butter, drop batter onto cooking surface in generous tablespoons. Cook until edges look dry, 3 or 4 minutes, flip and cook another 2 or 3 minutes.

Serve at once with sour cream, chopped pecans, and syrup. Very yummy...

Serves 4; About 350 calories.

Happy Halloween!

Sugar-Free Pumpkin Pancakes - A Halloween Treat

Dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

Pumpkin is always a favorite fall and holiday item. All our images of fall seem to have a pumpkin in them somewhere. But not only are pumpkins a part of our fall decor, they are also a big part of our diet. And pumpkin is a healthy food we should all enjoy. Help the diabetic in your life to enjoy pumpkin treats, too. Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

Sugar Free

1 cup all-purpose flour
1/2 cup whole-wheat flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup Smart Balance Butter-Flavored Spread
1/2 cup Splenda
1/2 cup light brown sugar
1 cup canned pumpkin
1 large egg or 1/4 cup egg substitute
1/2 cup low-fat buttermilk
2 tsp vanilla extract
1/3 cup powdered sugar
2 tsp orange juice

Preheat oven to 350 degrees. Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside.

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well. Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended. Beat in egg and pumpkin. Reduce mixer speed to low, beat flour mixture into pumpkin mixture. Beat in buttermilk and vanilla just until moistened. Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Then remove from pan and cool completely on wire rack.

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl. Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency. Drizzle over cooled cake.

NOTE: This recipe was adapted from "The Big Book of Diabetic Desserts" by Jackie Mills.

*To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder. 0 grams of sugar and only 4 carbs per tablespoon.
Now don't tell. Most people won't know the difference.

Enjoy!

Dessert For Diabetics - Orange Glazed Pumpkin Bundt Cake and How to Make Sugar-Free Powdered Sugar

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.blogspot.com
She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com