Sunday, April 21, 2013

Pumpkin Cheesecake

A healthy and flavorful pumpkin cheesecake/pudding dessert great for the Fall!
Ingredients (4 large servings or 8 small)

    Crust Ingredients
    • 3/4 cup graham cracker crumbs, low-fat
    • 1/4 cup flaxseed meal
    • 2 tbsp unsalted butter, cold and cubed
    • 1 Tbsp agave nectar
    • pinch salt
    Pudding Ingredients
    • Cooking oil spray or coconut oil
    • 2 cups pumpkin puree, fresh or canned
    • 8 oz cream cheese, reduced fat
    • 1 cup Greek yogurt 0%, 2%, or whatever you prefer)
    • 1 tsp cinnamon
    • 1 tsp pumpkin spice
    • 2 tsp stevia or 1 tbsp agave (can add more or less, to your preferred level of sweetness)
    • 1 tsp vanilla extract
      To Make the Crust
      • Heat the oven again to 350 degrees F.
      • Add the graham cracker crumbs, flaxseed meal, pinch of salt, stevia, and butter cubes to a medium size bowl.
      • Using your hands, squeeze the butter into the mixture until the butter is evenly distributed throughout the crumbs.
      • Pour mixture equally into 4 ramekins (or 8 if you want small servings), and using a drinking glass with a flat bottom, press the crumbs so that it coats the bottom and sides of each ramekin.
      • Bake for 20 minutes. Remove from oven and allow to cool.
      • Update: You may want to place the ramekins in a water bath while they bake, as this seems to help keep the crust moist (so it won’t crack).
      To Make Pumpkin Pudding
      • Add pumpkin puree, cream cheese, yogurt, stevia, vanilla, and spices to a medium size bowl and mix using a hand/stand mixer on medium/high until thoroughly blended.
      • Pour into cooled crusts and refrigerate for at least 30 minutes before serving so that the pudding has a chance to set up and the spices can meld together.
      Nutritional Info (for 8 small servings)
      • Calories: 173
      • Fat: 10 g
      • Carbs: 14 g
      • Protein: 7 g

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