One of my favorite things about this time of year is pumpkin cheesecake!! I do not however love the calories and ingredients. Here is a cleaned up, 21 day fix approved version:
21 Day Fix Pumpkin Cheesecake:
Ingredients:
2 cups cottage cheese (2%)
1/2 cup nonfat greek yogurt
1/2 cup pumpkin puree
2 eggs
3 Tbsp. almond flour
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. stevia
1 Tbsp. maple syrup
Zest of orange (or lemon)
1/2 cup nonfat greek yogurt
1/2 cup pumpkin puree
2 eggs
3 Tbsp. almond flour
1 tsp. vanilla extract
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. stevia
1 Tbsp. maple syrup
Zest of orange (or lemon)
Directions:
1. Preheat oven to 350. Spray 7-8" pie pan with coconut oil spray.
2. In a blender, blend cottage cheese until smooth. Once smooth add the remaining ingredients and blend all together until smooth.
3. Put ingredients in pie pan. You can make a swirl with the cinnamon in the pie if desired.
4. Bake for 30-35 minutes until the edges are pulling away from the pan.
5. Refrigerate for a couple of hours or overnight.
6. Top with your favorite toppings.
2. In a blender, blend cottage cheese until smooth. Once smooth add the remaining ingredients and blend all together until smooth.
3. Put ingredients in pie pan. You can make a swirl with the cinnamon in the pie if desired.
4. Bake for 30-35 minutes until the edges are pulling away from the pan.
5. Refrigerate for a couple of hours or overnight.
6. Top with your favorite toppings.
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