Pumpkin Cinnamon Cheesecake

"This Pumpkin Cinnamon Cheesecake is a winner. This gluten free dessert doesn't last long around the boys and their friends."
 
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photo by Elanas Pantry photo by Elanas Pantry
photo by Elanas Pantry
Ready In:
1hr 45mins
Ingredients:
7
Yields:
1 cheesecake
Serves:
8
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ingredients

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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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Reviews

  1. The key to this is that you REALLY need to strain the yogurt! I used a carton of Greek yogurt figuring I wouldn't have to strain it...oops. Big watery mess!!! (But it made a rich version of my classic pumpkin pie yogurt so it didn't go to waste once I drained the excess water/whey.) So I felt it wasn't fair to review it until I made it again correctly. It's a bit time-consuming to leave the yogurt straining overnight (cheesecloth is better than a colander for straining yogurt, for the uninitiated) but totally worth it!! I used honey instead of agave nectar to get the same consistency and a 15-oz can of pumpkin both times. When I made it correctly, it came out utterly delicious with a nice light texture! Will definitely make again!
     
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Tweaks

  1. The key to this is that you REALLY need to strain the yogurt! I used a carton of Greek yogurt figuring I wouldn't have to strain it...oops. Big watery mess!!! (But it made a rich version of my classic pumpkin pie yogurt so it didn't go to waste once I drained the excess water/whey.) So I felt it wasn't fair to review it until I made it again correctly. It's a bit time-consuming to leave the yogurt straining overnight (cheesecloth is better than a colander for straining yogurt, for the uninitiated) but totally worth it!! I used honey instead of agave nectar to get the same consistency and a 15-oz can of pumpkin both times. When I made it correctly, it came out utterly delicious with a nice light texture! Will definitely make again!
     

RECIPE SUBMITTED BY

<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a> <a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients. The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling. One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant. What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California. My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother. In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet. Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner? I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets! While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
 
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