PUMPKIN CINNAMON CHEESECAKE

Pumpkin Cinnamon Cheesecake image

Provided by Elanas Pantry

Time 1h45m

Yield 1 cheesecake, 8 serving(s)

Number Of Ingredients 7

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

Steps:

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.