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Lynne Basham Tagawa's Low Carb No Bake Extra Decadent Pumpkin Cheesecake

Lynne B. Tagawa is married and the mother of four sons. She attended the University of Hawaii where she met her husband and obtained a degree in secondary education. The Tagawas live in Texas where she teaches part-time.

She writes fiction, educational materials, and Christian devotionals; she is especially inspired by the lives of great men and women of faith. Learn more about Lynne HERE.

Lynne's Latest Book Release - The Shenandoah Road 
John Russell’s heart aches from the loss of his wife, but the Shenandoah Valley frontiersman needs to marry again for his daughter’s sake. At first he believes he has found the right young woman, despite their differences in background, but his faith falters when time reveals she isn’t quite what she seemed. Can he truly love her? And what about his own failings?

Unlike her disgraced sister, Abigail Williams obeys the Commandments. At least, she thinks herself a Christian until a buckskin-clad newcomer courts her. He treats her kindly but also introduces her to a sermon by the controversial preacher, George Whitefield. Her self-righteousness is shattered, and she wonders about their relationship. If she confesses her lack of faith, will John continue to love her? Buy the book HERE.

Lynne's Low Carb No Bake Extra Decadent Pumpkin Cheesecake

Great for diabetics and everyone on a restricted carb diet. Probably good for gluten free folks too.

1 stick butter 
1 3/4 cups almond flour (or 1 cup almond flour and 3/4 cup pulverized pecans)
1 teaspoon salt 
2-3 teaspoons sugar substitute (Truvia or Swerve)

1 rectangle cream cheese
1 15 oz. can pumpkin
½ cup heavy whipping cream
1 cup boiling water
3/4 cup sugar substitute (I use Truvia)
2 packages unflavored, unsweetened gelatin
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Topping (optional):
1 cup heavy whipping cream
2 teaspoons cinnamon or pumpkin pie spice
¼ cup sugar substitute
To make the crust, mix softened butter and dry ingredients, press in deep dish 9 “ pie plate, and toast at 350 degrees for 5-10 minutes (until slightly golden brown). Let cool.

To make the filling, in a mixing bowl, stir softened cream cheese until there are no lumps. Add pumpkin, spices, sugar substitute, and salt. Add cream last. Set aside.

Boil water and add gelatin slowly to the hot water, stirring constantly. Slowly, stir this mixture into the pumpkin mixture. Once it’s thoroughly mixed, add to cooled piecrust. Cover and place in refrigerator for at least two hours.

To make the topping, in a small mixing bowl, beat until stiff peaks begin to form. When cheesecake mixture has fully “set,” spread this on top and return to fridge.

TIP: make sure cream cheese is very soft and well stirred before adding the other ingredients.