Pumpkin Cheesecake

Pumpkin Cheesecake

This delicious, creamy, flavorful pumpkin cheesecake is the perfect Thanksgiving solution for anyone who doesn’t like pumpkin pie. I intentionally use 3/4 cup of canned pumpkin in this pumpkin cheesecake, which leaves me with 1 cup pumpkin to use in other recipes (such as this pumpkin cake).

Pumpkin Cheesecake
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert, Gluten-Free, Low-Carb
Yield: 8 slices
Ingredients
  • 1 teaspoon coconut oil for pie plate
  • 2 (8 oz) packages neufchatel cheese or reduced-fat cream cheese, softened
  • ¾ cup (183 grams) canned pumpkin
  • ½ cup xylitol*
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coconut flour
  • 2 large eggs
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9-inch pie plate, line the bottom with a parchment circle, and grease the parchment.
  2. In food processor, add the cream cheese, pumpkin, xylitol, vanilla, cinnamon and coconut flour. Process until well blended, stopping to scrape the sides of the bowl as necessary.
  3. Add the eggs and process just until blended.
  4. Pour the mixture into the prepared pie plate.
  5. Bake 40 minutes, or until center is almost set. If center seems very soft at this point, loosely cover the pie with foil and bake 5-10 more minutes.
  6. Transfer to a cooling rack and cool to room temperature, about 2 hours, then refrigerate for at least 4 hours, or overnight, before slicing.
Notes
*Here’s why I believe xylitol and erythritol are safe; if you’re not convinced, replace with equal amounts of granulated sugar or coconut sugar. You can also try using honey or maple syrup, but then you would need to adjust the other liquids in this recipe.
Nutrition Per Serving
Serving size: 1 slice; Calories: 231; Fat: 14g; Carbohydrates: 8g; Sugar: 2g; Sodium: 226mg; Fiber: 1g; Protein: 9g

Pumpkin Cheesecake

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