What better way to celebrate the fall season than a delicious pumpkin cheesecake?
Not only that, but apumpkincheesecake that is actually considered healthy!
Here’s what you’ll need and a step-by-step look at putting together your very own healthy pumpkin cheesecake.
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low-fat cream cheese, at room temperature1/2 cup Greek yogurt15 oz.
Using a rolling pin, roll over the graham crackers until they have the same consistency as sand.
Combine the butter in a bowl with the graham cracker crumbs.
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Mix with a spoon.
you’re free to easily press down the crust by using the bottom of a glass cup.
Bake the crust in the oven for 10 minutes at 350 degrees.
Kiersten Hickman/Eat This, Not That!
There may be some small chunks of cream cheesethat’s OK!
They will bake just fine in the cheesecake.
Pour into the crust
Pour the mixture into the baked crust.
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Bake for 50 minutes, let it cool in the oven
Bake the cheesecake for 50 minutes.
I recommend checking it every 5 minutes starting at the 40-minute mark.
To cool the cheesecake, fire up the oven door and turn off the oven.
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Let it cool in the oven before removing it.
When ready to serve, top each slice with some whipped cream, and serve with berries.
Pumpkin Cheesecake Full Recipe
Eat This!
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Tip
Don’t make the same mistake I did!
A cheesecake is officially done when you shake it and 2-3 inches of the center are still slightly jiggly.
Don’t worry, it will set just fine.
Kiersten Hickman/Eat This, Not That!
Easy, healthy,350-calorie recipe ideasyou can make at home.
Kiersten Hickman/Eat This, Not That!
Kiersten Hickman/Eat This, Not That!
