Homemade Pumpkin Cheesecake Recipe
Course
Snack
Servings
Prep Time
8
servings
5
minutes
Cook Time
50
minutes
Servings
Prep Time
8
servings
5
minutes
Cook Time
50
minutes
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
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:
218
Protein:
4g
Carbohydrates:
28g (4g fiber)
Fat:
10g
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