Homemade Pumpkin Cheesecake Recipe
  • CourseSnack
Servings Prep Time
8servings 5minutes
Cook Time
50minutes
Servings Prep Time
8servings 5minutes
Cook Time
50minutes
Ingredients
  • 1/2cup walnuts
  • 1/2cup almonds
  • 5pitted dates
  • 1/4tsp Sea Salt
  • 2cups pumpkin pureeunsweetened
  • 1cup coconut yogurtunsweetened
  • 1/4cup honey
  • 1tbsp lemon juice
  • 2tsp Cinnamon
Instructions
  1. Pre-heat oven to 350F.
  2. Add the walnuts, almonds, dates, and a dash of sea salt to a blender or food processor and blend together until crumbly.
  3. Add crumbles to a pie pan and press to the bottom and side of the pan to form the cheesecake crust.
  4. Add the pumpkin, coconut yogurt, honey, lemon juice, and cinnamon to a blender or food processor and blend together.
  5. Once blended, pour filling into the crust.
  6. Add cheesecake to the oven and bake for 50-55 minutes. Filling should not be jiggly when it’s finished.
  7. Allow cheesecake to cool and then serve.
Recipe Notes

Nutrition Info (per serving):

Calories: 218

Protein: 4g

Carbohydrates: 28g (4g fiber)

Fat: 10g

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