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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.1
  • Total Fat: 4.1 g
  • Cholesterol: 16.1 mg
  • Sodium: 279.3 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Pumpkin Cinnamon Cheese Cake calories by ingredient
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Pumpkin Cinnamon Cheese Cake

Submitted by: KITTYGODDESS24

Introduction

From Elana's Pantry Blog

http://www.elanaspantry.com/pu
mpkin-cinnamon-cheesecake/

She is the Maven of Gluten free! I used Hone in nutrition info instead of agave, as I used that instead.
From Elana's Pantry Blog

http://www.elanaspantry.com/pu
mpkin-cinnamon-cheesecake/

She is the Maven of Gluten free! I used Hone in nutrition info instead of agave, as I used that instead.

Number of Servings: 8

Ingredients

    1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash)
    1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
    cup agave nectar
    1 tablespoon vanilla extract
    1 tablespoon lemon juice
    1 tablespoon cinnamon
    teaspoon celtic sea salt

Directions

1. Fill the bottom of a baking dish with a little less than inch of water
2. Cut pumpkin in half, remove seeds, and place face down in baking dish
3. Roast pumpkin in the oven for 45-55 minutes until soft
4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
5. 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
6. Process in cinnamon and salt
7. Pour batter into a 9-inch tart pan
8. Bake at 350 for 45-50 minutes, until firm
9. Remove from oven, cool and serve

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user KITTYGODDESS24.






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