PUMPKIN CINNAMON CHEESECAKE
This Pumpkin Cinnamon Cheesecake is a winner. This gluten free dessert doesn't last long around the boys and their friends.
Provided by Elanas Pantry
Categories Cheesecake
Time 1h45m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 7
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.
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arif prince
p-arif@gmail.comThis cheesecake was a fun and easy recipe to make with my kids.
Evelyn Peter
evelyn@hotmail.comThis cheesecake was a great way to use up leftover pumpkin puree.
Card Information
card-i@yahoo.comThis cheesecake was just what I was looking for!
Carol Njoki
njoki.c@hotmail.co.ukThis cheesecake was good, but it wasn't anything special.
Abubakar Bala
bala.a@yahoo.comThis cheesecake was okay, but I've had better.
Itz_Gacha Blink
itz_gacha_b@yahoo.comI would not recommend this recipe.
Elena Virues
velena4@yahoo.comThis cheesecake was a disaster! The crust was too thick, the filling was too runny, and it tasted terrible.
Chelsea Levern Herbert
chelseal@aol.comThe cheesecake didn't turn out very well. I think I overbaked it.
Stanley D
stanley-d@hotmail.comThe cheesecake was a bit dry, but the flavor was good.
Mafiya Vhai
vhai.m25@hotmail.comThis cheesecake was a bit too sweet for my taste, but it was still good.
Apaz
apaz@aol.comThis cheesecake was so easy to make, and it turned out perfectly!
Valesity Jackson
jv4@yahoo.comThis cheesecake is delicious! I'll definitely be making it again.
George Khulekani
gk65@hotmail.frI love this cheesecake! It's so creamy and smooth, and the flavors are just right.
Oliur Rahman
rahman-oliur@yahoo.comThis cheesecake is amazing! The pumpkin and cinnamon flavors are perfect together, and the crust is so flaky and buttery.
Suzy Kpogo
kpogo-suzy74@yahoo.comThe cheesecake was good, but I think it would have been better with a different crust. I used a graham cracker crust, and it was a bit too crumbly.
MD ador Islam
md.a@hotmail.frThis cheesecake was a bit too sweet for my taste, but my kids loved it. I'll probably cut back on the sugar next time I make it.
cedrick munezero
m79@gmail.comThe cheesecake was delicious, but I found the crust to be a bit too thick. Next time, I'll try using a graham cracker crust instead.
Md Rakib mondol
m_m@hotmail.frThis cheesecake is so easy to make, and it always turns out perfectly. I love that I can use canned pumpkin, so I don't have to worry about peeling and roasting my own.
Khalil Niazmand
n_k@gmail.comI've made this cheesecake twice now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is rich and creamy.
Mission Niraula
niraula-mission37@gmail.comThis cheesecake was a hit at my Thanksgiving dinner! The pumpkin and cinnamon flavors were perfectly balanced, and the cheesecake was creamy and smooth.