Pumpkin Cinnamon Cheesecake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
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This Pumpkin Cinnamon Cheesecake is a winner. This gluten free dessert doesn't last long around the boys and their friends. Ingredients:
1 medium pie pumpkin (or acorn squash or butternut squash) |
1 quart whole milk yogurt (strained overnight or up to 24 hours, discard whey) |
1/2 cup agave nectar |
1 tablespoon vanilla extract |
1 tablespoon lemon juice |
1 tablespoon cinnamon |
1/4 teaspoon celtic sea salt |
Directions:
1. 1. Fill the bottom of a baking dish with a little less than 1/4 inch of water.
2. 2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
3. 3. Roast pumpkin in the oven for 45-55 minutes until soft.
4. 4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
5. 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. 6. Process in cinnamon and salt.
7. 7. Pour batter into a 9-inch tart pan.
8. 8. Bake at 350° for 45-50 minutes, until firm.
9. 9. Remove from oven, cool and serve.
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