OMG SF Pumpkin Cheesecake....so yummy!

Christina,

I think I'm about 3 hours from Muncie.  I've only been there once but I love the town!  It's such a lovely place.  And of course Garfield ROCKS!  LOL

Jacqui

Jacqui,

This sounds great but I dont keep flour in the house.  Do you think I could sub some protien powder or something else for the flour and also I dont like splenda so if I cut that amt in 1/2 do u think it would make to much of a difference in the consistancy????

Just wondering what u think before I waste a bunch of ingredients....LOL

Hmmm...hard questions.  I've heard of using the TVP instead of flour so I don't know why you couldn't use another kind.  It's only 2 tbs so maybe it would turn out ok without anything at all.  The splenda is what makes it sweet so if you cut it in half it will be a little less sweet.  It's not a real sweet cake anyway.  I wonder if you could use something else altogether for sweetness.  It would have to be a dry ingredient though.  I really don't know how to answer this one!

Happy Thanksgiving!

Love you,
J

I have TVP...3bags of it.  So I can spare some for pumpkin pie...LOL

Thanks for your imput.  

Just a thought...

The flour might be more as a thickening agent. If you keep corn starch in the house, you might want to substitue a little bit of the flour with that instead...say 1.5 TBSP TVP & 1/2 TBSP corn starch. There is another sweetner, I don't remember the name of it...that is suppose to measure out just like Splenda..like sugar. I don't think I'd use Sweet & Low since it doesn't measure out the same per sweetness. Equal may though.....

Jacqui,

Which Splenda do you use?  Is it the granular or the blend?  I don't want to use the blend because it has sugar in it!

Thanks for posting this - I was looking for a recipe.

Barb

I only use the granular and it's usually the Wal-Mart brand.  I think it's called Altern.  It works really well.

Good luck!
Jacqui

I've used Sugar Twin and also Equal for baking.  I've run out of the Equal for Baking and I haven't been able to find it.   I don't like using Splenda in baking -- seems to make whatever was baked come out hard or tough.  But the Equal is great.  My husband is diabetic and I have used it for A LOOOOONNNNGGGG time with great luck.  

 

Thank you for the clarifications on the sweetner.  I've never used Equal or Splenda for baking.  I guess it's time to learn!!
Happy Thanksgiving!

Barb