Skinny Pumpkin Pie Cheesecake

17 Oct

I used the recipe on this link: but I changed the amount a little bit.


1/2 + 1/4 cups cashew butter

1/2 + 1/4 cups non-fat plain greek yogurt

1/2 + 1/4 cups pumpkin puree

3 tablespoon molasses

1 + 1/2 tablespoon maple syrup

1 + 1/2 tablespoon agave

1/4 + 1/8 teaspoon salt

3 teaspoons pumpkin pie spice

15 dates

For the Crust

1 + 1/2 cups graham cracker crumbs

1/3 cup melted butter

Preheat oven to 350 ° F. Mix the graham cracker crumbs with the melted butter and press it across the bottom of a 9 inch spring-form pan. Bake for 8 minutes.

Place all the ingredients for the cheesecake into your food processor. Process until smooth and creamy stopping once to scrape down the sides of the bowl.

Pour it in the spring-form pan.

Place in the freezer covered with cling wrap.

Serve the next day after removing from the freezer. I recommend giving it about 15 minutes after taking out of the freezer.


2 Responses to “Skinny Pumpkin Pie Cheesecake”

  1. S!ms October 18, 2012 at 4:56 am #

    Do you think it would work if you substituted cashew butter with peanut butter? (for those of us living abroad 🙂

    • nanofizzz October 18, 2012 at 8:42 pm #

      You most certainly can 🙂 Let me know how it goes!

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