Pumpkin Cinnamon Cheesecake

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With so many healthy and nutritious ingredients, this pie style cheesecake could almost be part of the main course, though I prefer to save it for an after dinner treat in our house as I enjoy the dessert and tea ritual at the end of a meal (the boys love to make tea every evening and are now old enough to hold the kettle of hot water after it has boiled; they are growing up).

(22 votes, average: 3.82 out of 5)
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Pumpkin Cinnamon Cheesecake

Ingredients

  • 1 medium pie pumpkin, acorn squash or butternut squash
  • 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
  • ½ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon cinnamon
  • ¼ teaspoon celtic sea salt

Instructions

  1. Fill the bottom of a baking dish with a little less than ¼ inch of water
  2. Cut pumpkin in half, remove seeds, and place face down in baking dish
  3. Roast pumpkin in the oven for 45-55 minutes until soft
  4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
  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. Process in cinnamon and salt
  7. Pour batter into a 9-inch tart pan
  8. Bake at 350° for 45-50 minutes, until firm
  9. Remove from oven, cool and serve.

Yield: 8

Notes

A Sweet Life reminds you that agave nectar is a sugar. The less you use, the better.

*photo provided courtesy of elanaspantry.com

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VickiMarillyn @ just-maing-noise.blogspot.com Recent comment authors
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Vicki
Vicki

How is agave nectar allowed on a Diabetic diet? Way to high in carbs regardless of GI index. 

Marillyn @ just-maing-noise.blogspot.com

I bet it was great! I really want to try this using the squash here in Costa Rica. Should be good!

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