Pumpkin Cinnamon Cheese Cake
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
Introduction
From Elana's Pantry Bloghttp://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)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon celtic sea salt
Directions
1. Fill the bottom of a baking dish with a little less than ¼ 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.
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.