Homemade Pumpkin Cheesecake Recipe
Advertisement
Advertisement
| Prep Time | 5 minutes |
| Cook Time | 50 minutes |
| Servings |
servings
|
Ingredients
- 1/2 cup walnuts
- 1/2 cup almonds
- 5 pitted dates
- 1/4 tsp Sea Salt
- 2 cups pumpkin puree unsweetened
- 1 cup coconut yogurt unsweetened
- 1/4 cup honey
- 1 tbsp lemon juice
- 2 tsp Cinnamon
Ingredients
|
|
Instructions
- Pre-heat oven to 350F.
- Add the walnuts, almonds, dates, and a dash of sea salt to a blender or food processor and blend together until crumbly.
- Add crumbles to a pie pan and press to the bottom and side of the pan to form the cheesecake crust.
- Add the pumpkin, coconut yogurt, honey, lemon juice, and cinnamon to a blender or food processor and blend together.
- Once blended, pour filling into the crust.
- Add cheesecake to the oven and bake for 50-55 minutes. Filling should not be jiggly when it’s finished.
- Allow cheesecake to cool and then serve.
Recipe Notes
Nutrition Info (per serving):
Calories:Â 218
Protein:Â 4g
Carbohydrates:Â 28g (4g fiber)
Fat:Â 10g