Pumpkin, cinnamon, and cheesecake – three things that we love! You don’t have to wait until the fall to make this treat – as long as you have these ingredients, bake up this Pumpkin Cinnamon Cheesecake.
1 medium pumpkin, acorn squash or butternut squash (how-to roast squash)
1 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
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 food processor, 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
Photo credit: Olyina/Bigstock