Pumpkin Cinnamon Cheesecake |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Gluten free:
Ingredients
1 medium pie pumpkin ( or acorn squash or butternut squash) 1 quart whole milk yogurt ( strained overnight or up to 24 hours, discard whey) 1/2 cup agave nectar 1 tablespoon vanilla extract 1 tablespoon lemon juice 1 tablespoon cinnamon 1/4 teaspoon celtic sea salt Directions
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.
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