MINI NY CHEESECAKE RECIPE RECIPES

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KETO NY CHEESECAKE RECIPE | ALLRECIPES



Keto NY Cheesecake Recipe | Allrecipes image

This is an adaptation of a popular New York cheesecake recipe that I revised for low-carb diets. The crust is a little off because there's really no perfect substitute for graham cracker, but otherwise it tastes just like my favorite NY cheesecake. Enjoy!

Provided by Theresa

Categories     Desserts    Cakes    Cheesecake Recipes    New York Cheesecake Recipes

Total Time 8 hours 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 12 small cheesecakes

Number Of Ingredients 10

? cup almond meal
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese
¾ cup low-calorie natural sweetener (such as Swerve®)
¼ cup heavy whipping cream
2 tablespoons water
3 eggs
½ cup sour cream
2 tablespoons almond flour
1?½ teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
  • Mix almond meal and butter together in a bowl. Spoon into bottoms of the paper liners; press down to form a flat crust.
  • Stir cream cheese and sweetener together in a bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla extract. Spoon into paper liners.
  • Bake in the preheated oven until cream cheese mixture is almost set in the middle, 15 to 18 minutes. Be careful not to overcook.
  • Let cool at room temperature; refrigerate 8 hours to overnight.

Nutrition Facts : Calories 272.9 calories, CarbohydrateContent 15.5 g, CholesterolContent 111.3 mg, FatContent 26.7 g, FiberContent 0.8 g, ProteinContent 6.5 g, SaturatedFatContent 14.3 g, SodiumContent 171.4 mg, SugarContent 0.5 g

PUMPKIN CHEESECAKE BARS RECIPE - NYT COOKING



Pumpkin Cheesecake Bars Recipe - NYT Cooking image

A simple cheesecake recipe that requires no water bath or springform pan and tastes like a creamy pumpkin pie. Baked in a 9-by-13-inch pan, these are sliced into bars that are easy to serve and eat. If you want to make them a bit fancier, you can reserve some of the plain cheesecake batter to swirl into the pumpkin batter just before baking.

Provided by Erin Jeanne McDowell

Total Time 1 hours 10 minutes

Yield About 15 bars

Number Of Ingredients 11

10 1/2 ounces/300 grams gingersnap cookies (preferably the thin Swedish variety)
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), melted
1 1/2 pounds/680 grams cream cheese, at room temperature
1 cup/200 grams granulated sugar
1/2 cup/110 grams light brown sugar
6 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 (15-ounce/425-gram) can pumpkin purée (not pumpkin pie filling)

Steps:

  • 1. Heat the oven to 375 degrees. Lightly grease a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on two sides.
  • Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you will have about 2 1/2 cups of crumbs). Transfer the crumbs to a medium bowl, and stir in the sugar and salt. Add the melted butter and mix until evenly incorporated. Press the crust into an even layer in the base of the prepared pan.
  • Bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
  • Make the filling: Wipe out the bowl of the food processor, and place the cream cheese, sugar and brown sugar inside. Pulse until the mixture is fully combined. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
  • Add the vanilla and pumpkin pie spice, and pulse until combined. If desired, reserve 1 cup of the cheesecake batter in a small bowl to make a swirl effect later.
  • Add the pumpkin to the remaining cheesecake batter, and pulse until fully incorporated. Pour the pumpkin cheesecake into the cooled crust. If using, slowly pour the reserved white cheesecake batter over the pumpkin cheesecake batter in a slow, thin stream, and use a toothpick or wooden skewer to swirl the two batters together. (If you pour too quickly, the white batter will sink inside the pumpkin.)
  • Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 35 to 40 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 2 hours, up to overnight). Use a sharp knife to release the edges and use the parchment paper to carefully lift the cheesecake from the pan and transfer it to a cutting board. Slice into 15 even pieces, wiping the knife between cuts for the cleanest edges.

Nutrition Facts : @context http//schema.org, Calories 419, UnsaturatedFatContent 9 grams, CarbohydrateContent 42 grams, FatContent 26 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 14 grams, SodiumContent 329 milligrams, SugarContent 29 grams, TransFatContent 0 grams

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