How To make Pumpkin Cheesecake Pie/Lowfat

No Bake Protein Pumpkin Pie Cheesecake - Protein FliX “Ultimate Pumpkin Edition”

Episode 9 - Let’s make a holiday favorite that makes its own introduction…today we’re combining protein and pumpkin and cream cheese to make this delectable dessert!

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Lazy Girl Vegan Pumpkin Cheesecake - Easy & Low Effort

A few weeks ago, I asked my Instagram followers what kinds of recipes they wanted to see from me next. Someone said, vegan pumpkin cheesecake. So yeah, that's pretty much how I we ended up here!

I am not much of a baker (as in... I never bake) and I'm also not really much of a dessert person. So coming up with a vegan cheesecake recipe was definitely out of my comfort zone. Luckily, cheesecake doesn't contain many ingredients and we live in a day and age in which vegan cream cheese exists. So, I was able to make a very easy, lazy girl vegan pumpkin cheesecake.

I call it the lazy girl pumpkin cheesecake because it involves a pre-made crust and ZERO cashews (I tried to make a version with soaked cashews and I honestly did not like how it turned out, so I didn't want to share it).

If you're looking for a low-effort vegan fall dessert to try, I hope you'll give this one a try. Be warned that the texture is quite soft even after setting in the refrigerator for 2 days. Mine took about 3 days to finally set and become nice and firm and hold its shape when I cut into it.

However, if you're okay with this not being the fanciest, most perfect-looking cheesecake in the world, then I think you will be very happy with its taste and simplicity.

LINK TO RECIPE


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Hi there! I'm Jaclyn and I'm so glad that you're here. My channel, Extravagant Munchies, is all about sharing creative, simple, yet never boring vegan food.

I love making vegan munchies, meal preps, and lazy-girl meals and I also love veganizing local Hawai'i dishes that I grew up eating. I was born and raised in Hawai'i and am half Filipino/half Okinawan, which is why a lot of my cooking is very Asian-inspired.

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Healthy, High Protein Pumpkin Cheesecake Recipe

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Another high protein cheesecake recipe idea1 This time, we throw a little pumpkin into the mix. This healthy recipe isn't necessarily keto, but still relatively low in carbs and almost no fat!

Sugar Free, Low Carb, No-bake Pumpkin Pie Cheesecake with Coach Sarah!

No-bake pumpkin pie cheesecake! ????

If you need Pumpkin pie dessert for Thanksgiving you must try this! It’s sooo good! If you loved the Cookies & Cream cheesecake, you are going to fall in love with the pumpkin version! ????



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Pumpkin Cheesecake Easy Recipe No Flour - How to make pumpkin cheesecake from scratch

This pumpkin cheesecake recipe is so rich, creamy and bursting with fall flavors! This is a great alternative to pumpkin pie or pumpkin muffins, especially for those cheesecake fans out there.
This creamy pumpkin cheesecake is low-carb and can be made into bars or slices.
The key ingredient for this cheesecake is a homemade pumpkin puree. If you don't now how to make it - see my video recipe


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_________________________________
Ingredients for pumpkin dough:
pumpkin puree - 220 gram
1 egg
orange zest - 1 tablespoon
corn starch - 40 gram
sugar - 30 gram
_________________________________
Ingredients for cheese dough:
cottage cheese - 300 gram
2 eggs
yogurt - 70 gram
corn starch - 40 gram
sugar - 30 gram
________________________________

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The Perfect Thanksgiving Treat: Pumpkin Cheesecake Pie

My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!

Recipe:

Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon brown sugar, firmly packed
7 Tablespoons butter, melted (salted or unsalted) (100g)
Filling
16 oz cream cheese, softened to room temperature (453g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
⅓ cup sour cream (80g)
1 teaspoon vanilla extract
2 large eggs, lightly beaten
⅔ cup canned pumpkin puree (173g)
1 ½ teaspoons pumpkin spice

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Instructions
00:00 Introduction
Crust
00:33 Preheat oven to 325F (160C).
00:38 In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
00:57 Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
02:04 In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
03:30 Add sour cream and vanilla and stir until well-combined.
03:55 Add eggs, stirring on low-speed until just incorporated.
04:40 Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
05:55 Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
07:00 Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.

Notes
Cream cheese
Make sure you opt for brick-style, full-fat cream cheese as the kind sold in tubs does not set up properly.
Preparing the batter
One of the best ways to avoid cracks in your cheesecake and keep it from puffing in the oven is to not over-mix. The batter should be smooth and uniform, but keep your mixer on low-speed to avoid whipping too much air into the batter.
Storing
Store covered in the refrigerator for up to 5 days. Pie may also be frozen after chilling. Freeze individually wrapped as slices or as a whole pie, just be sure to tightly wrap. Will keep frozen for at least several months. Can be enjoyed straight from the freezer or thaw overnight in the refrigerator.

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