by Gale Compton
After creating this decadent holiday dessert, I discovered that it quickly became, for my friends and family, the most requested dessert recipe I have ever developed. This recipe comes in at around 100 fewer calories and 16 fewer fat grams than many other popular pumpkin cheesecake recipes. Our crust was made with whole foods like almonds, oats, coconut oil or optional real butter, and unrefined sugar. The filling was made with low-fat cream cheese and rich ricotta cheese. Enjoy this whole food dessert that tastes even better than the fattier versions.
Note: Nutritional data includes caramel sauce topping
Yields: 14 servings | Calories: 344 | Total Fat: 10 g | Saturated Fat: 4 g | Previous Points: 7 | Points Plus: 9 |Trans Fats: 0 g | Cholesterol: 77 mg |Sodium: 336 mg | Carbohydrates: 54 g | Dietary fiber: 5 g | Sugars: 31cg | Protein: 12 g
- 1 cup raw almonds with skin
- 1 cup old-fashioned oats (gluten free oats as an option)
- Pinch of kosher or sea salt
- 1/2 teaspoon cinnamon
- 1/4 cup unrefined Coconut Palm Sugar or sucanat (brown sugar can be used if either of these are unavailable)
- 1/4 cup (unrefined) melted coconut oil, optional pure unsalted butter
- 2 (8 ounce) packages low-fat cream cheese, room temperature
- 1 cup reduced fat Ricotta Cheese
- 3 large eggs
- 1 egg yolk
- 1/4 cup fat-free Greek Yogurt, plain
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups Coconut Palm Sugar or Sucanat
- 1 teaspoon pumpkin pie spice
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Click for Caramel Sauce Recipe
Preheat oven to 350 degrees.
Crust - In a food processor or chopper device, add almonds, oats, salt and cinnamon. Pulse until a a crumb like consistency. In a medium mixing bowl, combine crumbs with melted oil or butter. Add to a 9" springform pan and press crumbs in bottom of the pan and about 1/2" up the sides. Set aside while preparing filling.
Cheesecake Filling - Add cream cheese and ricotta cheese to a large mixing bowl and cream with an electric mixer until smooth. Add eggs, Greek yogurt, pumpkin puree, sugar, and pumpkin pie spice and continuing creaming with an electric mixture until all ingredients are combined and smooth.
Pour filling into prepared crust and spread evenly. Place a cookie sheet on the center oven rack, and place springform pan on top. Bake for one hour or until cheesecake is set around the edges and the center still slightly jiggles. The cake will continue to bake when removed from the oven. Remove and cool to room temperature. Cover and refrigerate until chilled, approximately 4 to 6 hours. Run a knife around the edges of the pan to loosen the cheesecake. Loosen the pan and remove the sides before slicing the cheesecake.
If desired, drizzle caramel sauce over cheesecake or spread over the top before serving. Refrigerate leftover cheesecake.