Cheesecake doesn’t have to be so heavy! Try this lighter version of pumpkin cheesecake – it’s so tasty it might surprise you! With a few healthy substitutions, this sweet treat still has all the fluffy, creamy texture of the cheesecake that you know and love, but you don’t have to feel as guilty eating it!
1 tsp Cinnamon
2 Egg whites
1/3 cup Erythritol or other sweetener of choice
1 cup Greek Yogurt nonfat
8 oz Low-fat cream cheese or neufchatel cheese
3 Tbsp Oat flour
2 tsp Pumpkin pie spice
1 can of Pumpkin puree 15 oz.
1 tsp Vanilla extract
1/2 tsp Cinnamon
1 cup Dates soaked
1 cup Nuts of choice
Blend crust ingredients in food processor until sticky and combined.
Press into a 9-inch spring-form pie pan with a removable bottom.
Preheat oven to 325°F (160°C).
Combine cream cheese, yogurt, sweeteners and salt with a mixer until smooth and fluffy.
Add remaining ingredients and mix to combine.
Pour into the crust, tapping to release any air bubbles.
Bake for around 1 hour, until just set and the center wiggles a bit.
Turn off the oven, crack the door, and allow to sit in the oven for 15–20 minutes before transferring to a wire rack to cool.
Cool completely and then chill in the refrigerator until cold.
Run an offset spatula around the cheesecake to release the sides, release from the pan, and serve!
Serving: 1 slice