Who even cares about a cheesecake crust? I’ve always been in it for the cheesecake filling anyway. Therefore, I have been making Pumpkin Cheesecake Filling and eating it with a spoon right out of a bowl.
For breakfast.
The way I see it, I’m eating a vegetable for breakfast, so I’m getting nourishment. I’m also eating good fat, so I stay full for longer than five minutes.
What else? Well, there’s hardly any sugar in this, so I feel no guilt that way, nor do I experience a mid-morning sugar crash. I should add to all of the above that this Pumpkin Cheesecake Whip tastes like spoonfuls of holiday happiness.
So between the vegetable thing, the good fats, the low sugar content, and the fact that this tastes wonderful – I think our holiday season will continue to get better by the bowlful.
Also, it only takes five minutes to make. This is what every Christmas recipe should be like.
- 2 8-ounce packages softened cream cheese
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 2 Tablespoons real maple syrup plus liquid stevia to taste (I used 2 droppers full of stevia)
Now let’s just say you’re a “gotta have a cheesecake crust” sort of a person. This is no problem. I have a crust recipe that is also low in sugar and incredibly delicious. You’ll find this recipe here.
Or say you want a cheesecake crust, but you also want your cheesecakes to be cute and little and ready to serve to individuals. This is also no problem. I have Pumpkin Cheesecake Cups for you. You’ll find that recipe here.
Now, it doesn’t take too much reading to realize that these are all the same recipe, just tweaked slightly to make them crustless, regular crust, or individual cup-sized crusts. We aim to please, and also we are suggesting that you eat cheesecake for breakfast, so now’s who’s your best friend?
No need to answer that. I mean, go ahead, though, if you want to.
Original article and pictures take heavenlyhomemakers.com site
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