Celebrate Pumpkin Cheesecake Day with this healthy recipe!

Happy National Pumpkin Cheesecake Day! There’s probably not a better way to celebrate autumn than by indulging in some pumpkin cheesecake. Typically, cheesecakes are not known for being healthy, which can be problematic if you’re watching your figure.

Never fear, we have a healthier pumpkin cheesecake recipe for you! Check out this low-carb, fall-infused pumpkin cheesecake recipe and feel free to indulge a little.

What you need:

Crust
• 1 cup of almonds, pecans or hazelnuts, blended to a fine powder in blender or food processor
• 2 tablespoons of coconut oil or butter
• 1 egg
• Cinnamon, to taste
• Honey or stevia, to taste

Filling
• 12 ounces pumpkin puree
• 2 tablespoons of coconut oil
• 16 ounces of cream cheese, room temperature
• 3 eggs
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla
• Honey or stevia, to taste

What to do:

1. Preheat oven to 375 degrees.
2. Mix crust ingredients. Firmly pack into bottom of pan with hands.
3. Place crust in oven for 10 to 15 minutes to toast.
4. For the filling, blend together pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener.
5. Pour filling into crust.
6. Return to oven and cook for 35 to 45 minutes or until firm.
7. Remove from oven and cool.
8. Serve with a dollop of whipped cream!

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