Monday, October 29, 2012

Layered Pumpkin-Almond Cheesecake with Almond Brittle

So ever since the month of October I have been obsessed with everything pumpkin. Pumpkin coffee creamer, pumpkin waffles, pumpkin soup, I just can't get enough! So when I saw this semi-healthy recipe I just had to try it.


Almond cake:

6 tablespoons sugar $
1/4 cup butter, softened
1/8 teaspoon salt
4 ounces almond paste $
2 large eggs
1 ounce cake flour (about 1/4 cup) $
1 tablespoon dark rum
Cooking spray $

1 cup (8 ounces) 1/3-less-fat cream cheese, softened
1/3 cup (3 ounces) fat-free cream cheese, softened
1/2 cup sugar $
Dash of salt
3 large eggs
1 vanilla bean, split lengthwise $
1 1/4 cups canned unsweetened pumpkin
1/3 cup plain 2% reduced-fat Greek yogurt
1/8 teaspoon ground ginger

Brittle is actually way easier to make than I thought! just make sure you keep an eye on it and don't let it burn or it will become sugar-super glue!

1/2 cup sugar
1 1/2 tablespoons water $
1 1/2 teaspoons light-colored corn syrup
3 tablespoons sliced almonds, toasted
1 tablespoon butter
Remaining ingredient:
14 tablespoons frozen fat-free whipped topping, thawed

*I also added chopped roasted almonds to the top, I found it added a nice texture to the dish. Enjoy and Happy Fall!

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