Healthy Pumpkin Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
CRUST1 cup Raw Almonds, finely ground2 tbsp Coconut Oil1 large Egg1/2 tsp ground Cinnamon, +/- to taste1 pkt Stevia in the Raw, +/- to tasteFILLING1 15oz can Pumpkin Puree 2 tbsp Coconut Oil, softened2 8oz pkgs Neufchatel Cream Cheese, room temp1 tsp Pumpkin Pie spice1 tsp Cinnamon1/2 tsp ground clove1/2 tsp ground Ginger1 tsp Vanilla1/2 tsp Lemon Juice4-6 pkts Stevia in the Raw2 tbsp Organic raw blue agave syrup - dark2 tbsp Raw Organic Honey3 Large Eggs
CRUST: Preheat oven to 375 degrees. Finely powder the almonds or pecans in food processor or blender. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan. Put into the oven while it's pre-heating for 10-15 minutes until crust is slightly toasted.
FILLING: Mix pumpkin, cream cheese, spices, coconut oil, vanilla, lemon juice, sweetener and taste. Make any adjustments needed, then add eggs and mix well. Pour filling into prepared crust. Return to oven and cook for 40-50 minutes or until top doesn't wiggle in the middle and starts to crack a bit. Remove from oven and let cool. Chill at least 2 hours before serving. Serves 6-8
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user AUNTIE_M.
FILLING: Mix pumpkin, cream cheese, spices, coconut oil, vanilla, lemon juice, sweetener and taste. Make any adjustments needed, then add eggs and mix well. Pour filling into prepared crust. Return to oven and cook for 40-50 minutes or until top doesn't wiggle in the middle and starts to crack a bit. Remove from oven and let cool. Chill at least 2 hours before serving. Serves 6-8
Serving Size: 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user AUNTIE_M.
Nutritional Info Amount Per Serving
- Calories: 820.2
- Total Fat: 60.0 g
- Cholesterol: 242.8 mg
- Sodium: 682.4 mg
- Total Carbs: 49.1 g
- Dietary Fiber: 6.7 g
- Protein: 22.6 g
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