Luv
Pistachio Pumpkin Cheesecake
by:
Yummy
November 17, 2015
Pistachio Pumpkin Cheesecake recipe shared by Cheryl Forberg
I created this recipe to provide a healthier alternative to traditional pumpkin pie for the holidays. It’s nearly half the calories and packed with nutrient-rich pistachios. It’s my new holiday favorite – and my guests, too.
Pistachio Pumpkin Cheesecake
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 mins | 30 mins | 50 mins |
Servings: 16
Ingredients:
For the Crust
- 1 1/2 cups (6.5 ounces) roasted unsalted pistachio kernels
- 1 tablespoon agave nectar
- 1 tablespoon pure vanilla extract
or the filling
- 1 3/4 cups (1 15-ounce can) plain pumpkin puree
- 8 ounces low fat cream cheese
- 1/2 cup agave nectar
- 1/4 cup plain nonfat Greek style yogurt
- 1/4 cup finely ground cornmeal
- 3 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Pinch salt
Directions:
Main
- Preheat oven to 350 degrees Fahrenheit
For Crust
- In the bowl of a food processor, chop nuts to very fine meal. Transfer to a medium mixing bowl.
- Mix in the agave and vanilla with a fork. The dough should be cohesive but not wet.
- With a rubber spatula, pat dough into a nonstick 9-inch spring form pan.
- Bake in preheated oven for about ten minutes, or until the edges just start to brown.
- Remove from oven. Add 2 cups hot water to a round or square cake pan. Place pan on lower oven shelf*. **The steam will minimize cracking of the top of the cheesecake.
For the filling
- In the bowl of a food processor or jar of a blender, combine all of the filling ingredients.
- Process or blend just until smooth.
Preparation
- Pour into crust.
- Spread out evenly and place in oven on shelf above the cake pan and water. (The steam will help to minimize cracking of the cheesecake top).
- Bake cheesecake for 30 to 40 minutes or until the filling is just set. Turn off oven.
- Open oven door halfway and allow the cheesecake to cool in the oven. (This will also help to minimize cracking top.)
- Remove cheesecake from the oven. Cover with plastic wrap and refrigerate for 4 hours before serving.
Recipe Rating: 4 / 5
An healthy alternative to pumpkin pie, at nearly half the calories per slice and packed with nutrient-rich pistachios.