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Pumpkin Cinnamon Cheesecake
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Servings
8
Ingredients
1
medium pie pumpkin,
acorn squash or butternut squash
1
quart
whole milk yogurt,
strain overnight using a
yogurt strainer
, discard whey
½
cup
honey
or
agave nectar
1
tablespoon
vanilla extract
1
tablespoon
lemon juice
1
tablespoon
ground cinnamon
¼
teaspoon
celtic sea salt
Instructions
Fill the bottom of a baking dish with a little less than ¼ inch of water
Cut pumpkin in half, remove seeds, and place face down in baking dish
Roast pumpkin in the oven at 350°F for 45-55 minutes until soft
Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
In a
food processor
, combine 2 cups pumpkin, strained yogurt, honey, vanilla, and lemon juice and process until smooth, about 1-2 minutes
Process in cinnamon and salt
Pour batter into a
8 inch springform pan
Bake at 350°F for 45-50 minutes, until firm
Cool for 1 hour
Serve
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
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Equipment
Food Processor
8 Inch Springform Pan
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!