As an Amazon Associate I earn from qualifying purchases.
This pumpkin cheesecake is so good and uses an unexpected ingredient to make it that way!
I love cheesecake. I dream of cheesecake.
But aside from the recipe I did for my Clean Eating Desserts ebook, I just haven’t really had the time to invest in making cheesecake.
Thankfully, things are different now. I can whip up a batch of cheesecake batter in about 5 minutes and have it out of the oven in half an hour and ready to eat by dinner thanks to a post I found on Pinterest. And I won’t kill my eating plan by doing it either!
I found a recipe on Pinterest (the source link is no longer active), but it wasn’t clean, so I got to work.
I didn’t have to tweak it much, which was great! And the outcome was simply delicious!
Now I realize this cheesecake doesn’t have a crust, and for many people, it’s just not cheesecake without it. But trust me, this stuff is really, really good even without the crust! And if you get really desperate for a crust, simply press some ground-up walnuts into the bottom of your pan (parchment lined for this) for a clean crust. Walnuts are wonderful with this!
More Healthy Cake Recipes
Healthy Pumpkin Cheesecake Recipe Card
- ¾ cup cottage cheese
- ⅔ cup plain Greek yogurt
- 1 tbsp. white whole wheat flour
- 2 tbsp. honey
- 2 medium medjool dates (pits removed)
- ¼ tsp. salt
- 4 large egg whites
- 2 tbsp. lemon juice
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ tsp. pumpkin spice (see recipe link above – no sugar added if purchased)
- Place everything in your blender and blend until smooth. Pour into a greased or parchment lined cake pan (about 7 inches) or do as I did and use a mini scone pan.
- Bake at 350 F. for 25-30 minutes. It’s done when the top is golden brown.