Pumpkin Cinnamon Cheesecake
This pumpkin cinnamon cheesecake is a winner. this gluten free dessert doesn't last long around the boys and their friends.
Steps
1.
Fill the bottom of a baking dish with a little less than 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 , 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.
Ingredients
pumpkin, yogurt, agave nectar, vanilla extract, lemon juice, cinnamon, sea salt