Pumpkin Cinnamon Cheesecake

Pumpkin Cinnamon Cheesecake

Ingredients:
1 medium pie pumpkin, acorn squash or butternut squash (2 Cups cooked)
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon  vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon sea salt

 

Preheat oven to 350. Fill the bottom of a baking dish with about 1/4 inches of water. Cut the pumpkin in half and remove the seeds. Place face down in the baking dish and roast for 45-55 minutes until the pumpkin is soft. Allow the pumpkin to cool and scrap the flesh into a bowl. Measure out 2 cups. In a food processor,  combine the 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave nectar, vanilla, and lemon juice and process until smooth, about 1-2 minutes. Next add the cinnamon and salt, make sure to mix in well. Pour the batter into a 9-inch tart pan and bake at 350° for 45-50 minutes, until firm. Remove from oven let cool and enjoy.

Serves 8