Pumpkin Cinnamon Cheesecake

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.

 

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.

Ingredients

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

Directions

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

Serves 8

Photo credit: Olyina/Bigstock


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