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Pumpkin Cinnamon Cheesecake

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“This Pumpkin Cinnamon Cheesecake is a winner. This gluten free dessert doesn't last long around the boys and their friends.”
1hr 45mins
1 cheesecake

Ingredients Nutrition


  1. 1. Fill the bottom of a baking dish with a little less than ¼ inch of water.
  2. 2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
  3. 3. Roast pumpkin in the oven for 45-55 minutes until soft.
  4. 4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
  5. 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. 6. Process in cinnamon and salt.
  7. 7. Pour batter into a 9-inch tart pan.
  8. 8. Bake at 350° for 45-50 minutes, until firm.
  9. 9. Remove from oven, cool and serve.

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