Pumpkin Cinnamon Cheesecake Recipe
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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
1 medium pie pumpkin, acorn squash or butternut squash1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon celtic sea salt
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How to make Pumpkin Cinnamon Cheesecake
- Fill the bottom of a baking dish with a little less than ¼ inch of water
- Cut pumpkin in half, remove seeds, and place face down in baking dish
- Roast pumpkin in the oven for 45-55 minutes until soft
- Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
- In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes
- Process in cinnamon and salt
- Pour batter into a 9-inch tart pan
- Bake at 350° for 45-50 minutes, until firm
- Remove from oven, cool and serve
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