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    You are in: Home / Recipes / Pumpkin Cinnamon Cheesecake Recipe
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    Pumpkin Cinnamon Cheesecake

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    1 Total Reviews

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    • on August 27, 2011

      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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    Nutritional Facts for Pumpkin Cinnamon Cheesecake

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 81.4
     
    Calories from Fat 35
    43%
    Total Fat 3.9 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 15.7 mg
    5%
    Sodium 128.7 mg
    5%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 5.9 g
    23%
    Protein 4.2 g
    8%

    The following items or measurements are not included:

    pumpkin

    agave nectar

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