This Healthy Pumpkin Cheesecake is the Ultimate Fall Dessert
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- Опубліковано 8 чер 2024
- Pumpkin Cheesecake
Today I'm going to show you how to make a healthy version of a pumpkin cheesecake and a cake, combined in one single recipe.
This delightful fusion of pumpkin cheesecake and cake is the ultimate fall dessert to enjoy with your loved ones.
What's even better? It's a guilt-free treat that's lighter on sugar and calories compared to traditional cakes and cheesecakes. And when it comes to flavor, it's absolutely out of this world!
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HEALTHY PUMPKIN CHEESECAKE RECIPE
Ingredients:
For the Pumpkin Cake Batter:
1 1/4 cups ground oats or oat flour (125g)
1 tbsp cornstarch
1 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin spice
1/4 tsp salt
2 large eggs
1/4 cup maple syrup or agave (60ml)
1/4 cup unsweetened applesauce (65g)
1 cup pumpkin puree (250g)
For the Cheesecake Filling:
1 cup ricotta cheese (250g)
1 cup Greek yogurt (250g)
1/4 cup maple syrup or agave (60ml)
2 teaspoons vanilla extract
2 large eggs
1 tablespoon oat flour
For the Frosting:
250g strained Greek yogurt
1 tbsp honey
NUTRITIONAL INFO (per slice):
177 calories, fat 4.8g, carb 23.7g, protein 10.1g
Instructions:
Preheat your oven to 325°F (160°C).
For the pumpkin cake batter, in a bowl, combine the dry ingredients: oat flour, cornstarch, baking soda, ground cinnamon, pumpkin spice, and salt.
In another bowl, whisk together the wet ingredients: eggs, maple syrup (or agave), applesauce, and pumpkin puree.
Add the dry ingredients into the wet ingredients and mix just until combined.
For the cheesecake filling, in a separate bowl, whisk together the ricotta cheese, Greek yogurt, maple syrup (or agave), and vanilla extract. Mix until creamy.
Gradually add the eggs one at a time and incorporate the oat flour, taking care not to overmix the filling.
Spoon about 1.5 cups of the pumpkin cake batter into the bottom of a 9-inch springform pan.
Alternate spoonfuls of the cheesecake filling and the remaining pumpkin cake batter until all the mixture is used.
Gently shake the pan to even out the batter.
Place the pan in the preheated oven and bake for approximately 60 minutes or until the cake is set, but cheesecake filling still creamy.
Allow the cake to cool at room temperature.
Once cooled, refrigerate it for at least 4 hours to let the flavors meld and the cake set.
For the frosting, in a bowl, mix the strained Greek yogurt and honey until well combined.
Spread the yogurt and honey frosting evenly over the chilled cake.
Return the cake to the fridge for an additional hour to let the frosting firm up.
Slice the cake into 12 equal pieces and serve.
Enjoy!
Yum! It's fall here and everything is pumpkin, so a great time for this amazing dessert from our favorite 5-star UA-cam chef. I noticed you are giving those of us in the US a tutorial on measuring with the metric system--thank goodness for Google! I have all the ingredients on hand except the spring form pan, so that will be on my shopping list this week. I know Sasha has created another winner. Thank you! 🥰 🌟 🌟 🌟 🌟 🌟 😎
Hi Laura! We're all about the fall treats here too, last night I made a pumpkin risotto for dinner, so there's more fall recipes to come. Sorry about the measurings, I'll cover both in my future videos. Enjoy the season and I hope you'll love this cheesecake-cake combo. Thanks for all of your support! Take care!
This pumpkin cheesecake looks scrumptious😊
Thanks for watching!
I can't wait to try this!!
I made this for Thanksgiving this year year and I loved it. Thank you for another amazing recipe!
Your channel is fantastic man. These recipes are incredible.
looks amazing!! blend of creamy cheesecake and moist cake! you're a genius!
You truly are the healthy food master! I am going to give this recipe a go!
Thanks so much Aimee, I appreciate your support!
Yum. Love the “crust”.
It's perfect combo of creamy and cakey...
Looks great, can't wait to get home and make it 🤤🤤
Glad you like it, happy baking!
Exactly what I want, you always come with great seasonal desserts 👍
Glad you like the idea! Cheers to the season!
Looks so delicious 🎉 you're the king of oat flour
Thanks so much for supporting!
Amazing recipe! I finished it just couple minutes ago. Delicious! Well done Sasha. 😊
Thanks so much for trying it out Veronika, I'm so happy you like this combo!
Thanks for this recipe!!! I've trying different recipes of healthy cheesecakes for the past few months,and finally I've found the perfect one. The perfect combination of spiced sponge cake and creamy cheesecake filling. THANKS ONE MORE TIME FOR THIS MASTERPIECE!
Hi there! So glad you loved this combo, and thanks so much for trying it out!
Ok that looks like a must try. I think I have some leftover pumpkin purée in my freezer 🎉
I definitely fell in love with this cheesecake and cake combination, I think it could work for other flavor variations as well. It's never enough of leftover pumpkin puree ideas, I made a risotto but still have some left in the jar:)
Look so delicious i wll try it thank you
That would be great, have fun!
We don't make pumpkin pies in the UK Sasha, but it looks delicious so I might actually give it a go! As ever, TFS and Happy Halloween 🎃 👍💖
Hi Hazel! Same thing is here in Croatia, but this is even better than a classic pumpkin pie, or cheesecake in my opinion, it has that pumpkin cinnamony flavor with all the delicious vanilla cheesecake, it's definitely worth trying. Have a great day, Happy Halloween!
Fantastic as usually.😅
Thanks so much!
I am going to make it for Thanksgiving ‼️👍
That would be great, hope everybody will enjoy the recipe!
@@HowToCookSmarter got the ingredients.... I will let you know how it came out ‼️
@@iamanovercomer3253 Great, looking forward to it! Happy baking!
I just made this today, I used kefir yogurt instead of greek yogurt, it turned out well except that it was less tangy. Thank you for the great recipe. This satisfied my sweet tooth without me feeling guilty.
Amazing! Mission completed:) It feels great to enjoy this type of dessert, right... Thanks for trying it out!
I like your healthy recipes. If posible I would like healthy recipes of vanilla cup cakes and aotmeal cookies.
Hi Letticia! Thanks for your feedback! Sure, there will be more oatmeal cookies on the channel.
Wow just amazing 😍🤤 will you please tell me the alternative of eggs as I am vegetarian and will you please post the recipe of "ginger bread cookies" thank you 🙏☺️
Glad you like it! Well, for the cheesecake filling I suggest you use some cornstarch to thicken up the cheesecake part, and for the pumpkin cake you can use some more applesauce and extra pumpkin puree, but make sure the batter is thick enough.
😍
Hi Sasha, Thank you for this recipe. I made it tonight and wanted to share some feedback. First, I loved it - pumpkin, oats, creamy filling - was very delicious! One thing is I found it a bit too 'eggy' for me. The creamy part turned out more like an omelet flavour. Next time I'll reduce to 1 egg for the cream-cheese part. I'm wondering if you have any other suggestion to help with this? Thank you kindly, A
👏👏👏👏👏👏
Just when im thinking what to do.with the pumpkin
Glad about the timing, happy baking!
Damn this looks good and I hate desserts, I really don’t like the flavor of most dairy products but this kinda make me wanna try it
This cheesecake and cake combo is just a next level of dessert, so much better than having a classic cookie crumb crust.
Can i use regular flour instead😮😮😮😮?
What kind of milk was used to make the ricotta cheese ?
Hi Susan! It's whole milk ricotta cheese, but you can use lighter options if you want to.
Is it ok to use squash instead of pumpkin?
Yes, that would be fine, but because of its higher water content I suggest you remove some of the moisture first, as you can see in the video I do that by cooking it off for a few minutes.
What's the replacement for egg?
Chicken
They want to get rid of him one way or another. I wouldn’t put it pass they to do anything so that he never rises again!😊