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Pumpkin Cheesecake
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Recipe

14 INGREDIENTS • 12 STEPS • 2HRS 15MINS

Pumpkin Cheesecake

4.0
3 ratings
Complete your healthy holiday with this twist on traditional pumpkin pie: smooth, rich, and delicious pumpkin cheesecake in a super easy-to-make homemade gingersnap crust! This recipe requires a Blendtec or Vitamix and was created by Blendtec.
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Blender Babes
Our mission is to make it easier to prepare whole foods recipes using a high powered blender to LIVE HEALTHIER, and help everyone make homemade food!
http://www.blenderbabes.com
Complete your healthy holiday with this twist on traditional pumpkin pie: smooth, rich, and delicious pumpkin cheesecake in a super easy-to-make homemade gingersnap crust! This recipe requires a Blendtec or Vitamix and was created by Blendtec.
2HRS 15MINS
Total Time
$3.24
Cost Per Serving
Ingredients
Servings
8
us / metric
Ginger Snap Cookies
40
Ginger Snap Cookies
Walnut
1/2 cup
Walnut, toasted
Ground Cinnamon
2 tsp
Ground Cinnamon
Coconut Sugar
1 cup
Coconut Sugar
or Raw Sugar
Butter
4 Tbsp
Butter, melted
Water
2 Tbsp
Water
Neufchâtel Cheese
1 pckg
Neufchâtel Cheese, softened
Fat-Free Cream Cheese
2 pckg
Fat-Free Cream Cheese, softened
Kosher Salt
as needed
Pumpkin Pie Spice
2 tsp
Pumpkin Pie Spice
Whipped Cream
to taste
Whipped Cream
Nutrition Per Serving
VIEW ALL
Calories
659
Fat
27.0 g
Protein
18.1 g
Carbs
89.9 g
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Pumpkin Cheesecake
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Blender Babes
Our mission is to make it easier to prepare whole foods recipes using a high powered blender to LIVE HEALTHIER, and help everyone make homemade food!
http://www.blenderbabes.com
Cooking InstructionsHide images
step 1
Preheat oven to 325 degrees F (160 degrees C). Cover bottom and sides of a 9-inch springform pan with aluminum foil.
step 2
Add Ginger Snap Cookies (40) and Walnut (1/2 cup) to the blender, and secure the lid.
step 3
For Blendtec and Vitamix, select speed 1, and run for 5 seconds. Add Butter (4 Tbsp), Water (2 Tbsp), and Ground Cinnamon (2 tsp) to blender, and secure lid. Select speed 1, and run for 10 seconds.
step 4
For Blendtec, if blade is spinning freely, stop the machine and scrape ingredients towards the blade. Reblend until combined. For Vitamix, use the tamper to press ingredients into the blade.
step 5
Press crust evenly into spring form pan along bottom and up sides, about 1 inch.
step 6
For the filling, if using a Blendtec, clean blender, then add Canned Pumpkin Purée (3/4 cup), Eggs (3), Neufchâtel Cheese (1 pckg), Fat-Free Cream Cheese (2 pckg), Coconut Sugar (1 cup), Vanilla Extract (1 Tbsp), Kosher Salt (as needed), and Pumpkin Pie Spice (2 tsp) to the blender.
step 7
Secure lid and select batters. Run for one cycle. If necessary, scrape ingredients towards the center and run a second time.
step 8
If using a Vitamix, clean blender, and place pumpkin puree, eggs, softened neufchatel cheese, softened fat-free cream cheese, coconut palm sugar, vanilla extract, kosher salt, and pumpkin pie spice into the blender.
step 9
Secure lid. Select variable 1. Turn machine on, and slowly increase speed to variable 4 or 5. Blend for 20-25 seconds, or until smooth.
step 10
Pour filling over crust. Place spring form pan inside of larger pan that is 2-3 inches deep that will not leak. Pour approximately 1 inch of boiling water into the larger pan.
step 11
Carefully place pan in oven, and bake 90 minutes. Cool cheesecake completely, and then place in refrigerator until sufficiently chilled, about 10-12 hours.
step 12
Serve alone, or with your favorite Whipped Cream (to taste) topping. Enjoy!
step 12 Serve alone, or with your favorite Whipped Cream (to taste) topping. Enjoy!
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Tags
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American
Brunch
Shellfish-Free
Vegetarian
Dessert
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