Description
A creamy, guilt-free dessert perfect for fall, made with wholesome ingredients like Greek yogurt and pumpkin puree.
Ingredients
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 3 gelatin sheets or 1 tablespoon gelatin powder
- Graham cracker crumbs (for crust, optional)
Instructions
- Preheat your oven to 350°F (175°C). If you prefer to have a crust, you can press graham cracker crumbs into the bottom of a cheesecake pan for added texture.
- Mix together the Greek yogurt, pumpkin puree, honey or maple syrup, vanilla extract, and spices until the mixture is smooth and creamy.
- Soak the gelatin in water until it softens, then dissolve it in a small amount of warm water. Incorporate this into your pumpkin mixture to help it set properly.
- Pour the mixture into your prepared cheesecake pan.
- Bake for about 25-30 minutes or until the center is set but still slightly jiggly.
- Let the cheesecake cool at room temperature before refrigerating it for at least 2 hours before serving.
Notes
Serve garnished with cinnamon or whipped cream. Can be stored in the fridge for up to five days.