Ingredients
Crust
- 1/3 cup butter softened (I use salted)
- 1 1/4 cup baking blend
- 1 tbsp. Gentle Sweet
- 1/8 tsp. Himalayan or sea salt
- 1/2 cup water
Filling
- 1/4 cup cold water
- 1 1/2 tbsp. Gelatin
- 1/4 cup hot water
- 1 tsp. Vanilla
- 1 1/4 cup low fat cottage cheese
- 8 oz. Low fat cream cheese
- 1 tbsp. Pumpkin pie spice slightly rounded over is great!
- 3/4 cup whey protein plain
- 1 - 15 oz. can pumpkin
- 3/4 cup Gentle Sweet
Topping*
- 1 cup heavy whipping cream
- 4 tbsp Gentle Sweet
Instructions
- Mix all ingredients for crust. Press into bottom of spring form cheesecake pan or your favorite **rectangular pan.
- Mix cold water and gelatin. Set aside.
- Add remaining ingredients to blender except the hot water.
- Add hot water to gelatin.
- Add gelatin, water mix to blender.
- Blend
- Pour into spring form pan or rectangular pan.
- Let sit in refrigerator for 4 hours.
- Make whipped topping.
- Decorate to your liking with piping or simply spread it on with a knife.
- Enjoy!
Notes
*Double topping if using a 9x13 or if you like extra whipped topping.
**Note: Use a 9x13 inch. If you want a thick crust for this variation, double the crust. Use parchment paper to easily remove cheesecake from pan.
I am out of gentle sweet and waiting for the sale to order. My question is, can I substitute powdered swerve for gentle sweet and would it be the same amounts? Love your videos!!