Tuesday, December 09, 2008

Recipe for Low-Sugar Raspberry Cheesecake with Pecan Crust

Low-Sugar Raspberry Cheesecake
Low-Sugar Raspberry Cheesecake with Pecan Crust

Here we are in the middle of the sugar rush season, where there are sweet treats everywhere, and even people like myself who normally don't have trouble passing up the sugary stuff will be seriously tempted. To help with that, I thought it might be fun to try to add a few more options to the Low Sugar Desserts section of the recipe archives this month, and it's been fun testing new dessert recipes. (It's a tough job, but someone has to do it!)

This recipe is for Gayle, a teacher at school who gave me the pie plate you see above when we came back to school after Thanksgiving. Gayle tried the Sugar-Free Pumpkin Cheesecake and in that recipe I mentioned I didn't have a pie plate, so she bought one to thank me for helping her find tasty Thanksgiving food that would work for her low-glycemic way of eating. I'm considering this recipe a work in progress, because I'm not sure I liked the seeds in the raspberries, and I'm thinking blueberries would be the next fruit I'd try. I'm not a baker, but I think you can bake it in a pan of hot water to prevent cracks. Meanwhile, this version is still very good, even with raspberry seeds and a few cracks. I'm definitely not a dessert cook, so if any readers make improvements to this recipe I'd love to know about it.

I wanted some kind of a crust that didn't have flour, so I ended up grinding up pecans in the food processor. Any kind of nuts would work.

I rubbed the pie plate with butter (or margarine would work) and then sprinkled the ground pecans in and pressed them evenly around the plate.

This recipe uses the basic cheesecake mixture from the Sugar-Free Pumpkin Cheesecake, but instead of pumpkin I added a 10 oz. container of frozen raspberries that I'd thawed in the fridge and drained the juice from. Fold gently into the mixture so it doesn't all turn pink.

Then spread the filling gently over the nut crust and bake at 325F for about 35 minutes. Chill several hours in the refrigerator before serving.


Low-Sugar Rasberry Cheesecake with Pecan Crust
(Makes about 8-10 servings, recipe adapted from AllRecipes version of pumpkin cheesecake.)

Ingredients:
1 cup pecans, ground in food processor
1/2 stick butter or margarine, to rub pie plate (you will not use it all)
2 pkg. (8 oz. each ) light cream cheese, at room temperature (do not use fat free cream cheese)
1/2 cup Splenda or other sweetener (or a bit more if you want a sweeter cheesecake)
2 tsp. vanilla extract
2 eggs
1 10 oz. pkg. frozen raspberries without added sugar (Check the label to see that it says only raspberries, nothing else. Could also use fresh fruit.)

Instructions:
Preheat oven to 325F. Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a bit chunky. Rub pie plate with a thick layer of butter or margarine, then sprinkle in pecans and spread around with your fingers so the bottom and sides of the pie plate are evenly covered.

Thaw raspberries overnight in the refrigerator or use microwave to thaw. Drain raspberries and discard the juice. Put cream cheese, Splenda, and vanilla in a medium sized bowl, and use electric beaters to combine, then add eggs one at a time, and beat until mixture is smooth. (It's important that the cream cheese is at room temperature or this will be very difficult.) Gently fold in raspberries, being careful not to overmix or the mixture will turn completely pink. Spoon batter over the nut crust and spread around evenly with rubber scraper.

Bake cheesecake 35-45 minutes, or until center feels firm to the touch. Allow to cool, then chill several hours or overnight before serving.

Printer Friendly Recipe

South Beach Suggestions:
This is not a sugar-free dessert because there's some natural sugar in the rasberries, but made with Splenda and margarine, this is a great dessert option for phase 2 or 3 of the South Beach Diet or any other type of low-glycemic eating plan. I couldn't bring myself to use margarine, but there's not a huge amount of butter here.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Low-Sugar Cheesecake to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Reduced Sugar Layered Pumpkin Cheesecake from Kalyn's Kitchen
Sugar-Free Layered Pumpkin Cheesecake from Kalyn's Kitchen
Low Carb Pumpkin Cheesecake from Christine Cooks
Mixed Berry Cheesecake from A Recipe a Day
(I find these recipes from other blogs using Food Blog Search.)

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Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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22 comments:

  1. Yummy, this is delicious indeed. The colors does make it a visual treat too. Would love to have a slice of it drooool:)

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  2. Good tip on the 'gentle' fold. I don't especially like pink desserts!

    This looks great... especially this time of year with all of the junk floating around.

    Hope you had a wonderful birthday!

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  3. There is so much sugar in our lives! This sound like a great desert to have during the holidays. It can be hard to find good for you deserts this time of year. If anyone inquires at myonlykitchen.com I will refer them here. Thanks Kalyn.

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  4. A healthy sweet. I love it! It is gorgeous too!

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  5. I'll tell you what, the one thing that is definitely NOT low in sugar is the grapefruit marmalade I made last night. 4 cups! I was shocked! Hopefully it turned out well!

    I think that's a great idea though - to go a low sugar route. I keep telling myself that but hey, I justify it by saying we get to pig out about twice a year so why not?! :)

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  6. I made your pumpkin cheesecake for Thanksgiving using agave in place of the sugar and Splenda. It was so good! Even my husband liked it and he usually doesn't like cheesecake.
    Thanks for your efforts to make sweets healthier.

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  7. My dad would love this! He's diabetic and loves desserts so this would be perfect for him!

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  8. a dessert that's guilt-free... belated birthday greetings to you... may God continue to richly bless you... :)

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  9. Ooh, this looks great, love the idea of the nut crust! And I have some frozen raspberries that I froze myself in the middle of the summer, just for something like this cheesecake.

    I've also learned the hard way that raspberry seeds can mess up the texture of an otherwise-perfect dessert, and the only way I know of to get around it is to puree and strain them. I think the puree should still be thick enough to fold into the rest of the batter, though maybe I'll wait for someone else to try it out first...

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  10. Vandana, I like the color too.

    Recipe girl, I'm was happy that the color turned out kind of marbled. I had the best birthday ever, thanks!

    Tony, sugar everywhere at Christmas for sure.

    Thanks Maria! (I think I see a springform pan in my future!)

    MC, everyone has to find their own balance on the sugar thing. For me, it's like a drug. Once I eat it I just want more. I do indulge once in a while (I'm human!) but I try to avoid it.

    Annie, I love the idea of using agave in the pumpkin cheesecake. I'll have to try that myself!

    Michelle, hope your dad will enjoy it.

    Mikky, thanks. I do feel very blessed.

    Joanna, good idea to puree and strain the raspberry. I'm planning to try this with blueberries too when they're in season (not now when they're horrendously expensive though!)

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  11. This is really looking yummy. I have never seen before this item. After seeing it in your blog, i am interested to make it and eat.

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  12. Torani makes a great sugar-free raspberry syrup. (You can buy the syrup online or at BevMo.) You can use that as a drizzle or in place of the fresh raspberries to cut down on the sugar content. The syrup can be used to create that marbled effect as long as it's added at the right time.

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  13. Anonymous, thanks for the tip. I'll look for it.

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  14. I made this with blueberries for my Mom on Mother's Day. It was delicious. She loved it. Thanks!

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  15. MAJ, so glad your mom liked it. I want to try this with blueberries myself!

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  16. Kalyn, I love this crust idea. This week is the Jewish holiday of Shavuot, and cheesecake is the mandatory dessert. Naturally I turned here for an idea. However, what are your thoughts on serving Splenda to children/babies? What do others here do? I'd like to make it, but I have heard Splenda is not recommended for small kids. Or is one slice of Splenda cheesecake ok? Thanks.

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  17. Noa, obviously I don't think Splenda is harmful or I wouldn't use it. I'm not going to give advice about giving it to kids; but you might try googling it and see what you find. I'm guessing you'll find opinions both pro and con. You could replace the Splenda with sugar if you're not dieting.

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  18. Thanks Kalyn. I had googled it, and obviously couldn't get a straight answer. So I made mini-cheesecakes, and divided the batter, adding the Splenda/sugar last. Mine had Splenda, everyone else got sugar, since I am dieting and on phase 2. Thanks!

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  19. I made this yesterday and it was delicious. Unfortunately it really messed up my digestion, and the effects lasted into the next day. I assume that's because of the xylitol, known for causing gas and diarrhea. It's the first time I've used it in cooking and it clearly doesn't aqree with me.

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  20. I'm assuming you replaced the Splenda with Xylitol? I've never used that as a sweetener because I'm sensitive to those kinds of issues. My current sweetener of choice is Stevia in the Raw Granulated Sweetener, and I also like Swerve. You might try those if you don't want to use Splenda.

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