Good Lifestyle

What better way to celebrate the autumn season than a delicious pumpkin cheesecake? Not only that but apumpkin Cheese that is actually considered healthy! This pumpkin cheese easy to cut sugar and fat and add someGreek yogurt It will leave your gut happy.

Here's what you will need and a step by step to set up your own healthy pumpkin cheese.

Give 8-10 servings

Ingredients

9 Cinnamon Graham (about 1 handle), crushed
4 tablespoons of melted butter
16 ounces. Low fat cream cheese at room temperature
1/2 cup of Greek yogurt
15 oz. can leagon
2 eggs
¼ cup of honey
1 tablespoon of cornstarch
½ vanilla teaspoon
1 teaspoon pie with seasoning pumpkin
Whipped cream

How to do it

Place 9 crackers at the Cinnamon Graham in a Gallon Size plastic bag, then seal it. Using a rolling pin, rolling on Graham crackers until they have the same consistency as the sand.

Melt 4 tablespoons of butter, which can easily be made in the microwave for 30 to 45 seconds. Combine butter in a bowl with Graham Cracker crumbs. Mix with a spoon.

Using a pie pan, orA sapper of spring shape, press the crust mixture. You can easily press the crust using the bottom of a glass cup. Cook the crust in the oven for 10 minutes at 350 degrees.

In a large mixing bowl (or electric support mixer,like this one), whip the cheese with low grease cream. Add to the Greek yogurt, the pumpkin, eggs, honey, cornstarch, vanilla and pumpkin pie in the bowl, mix until all ingredients are combined. There may be small pieces of cream cheese - it's okay! Leave them. They will cook just in the cheese.

Pour the mixture into the cooked crust. If you use a Springform saucepan, you will be able to release the cheese after cooling so that it can stay alone!

Using a small spatula, smooth the top of the cheesecake so that the mixture is uniformly distributed in the pan.

Cook cheese for 50 minutes. I recommend checking it every 5 minutes from the 40 minute rating. If the cheesecake begins to crack, it means that it starts to go beyond cooking. So you can start the cooling process. To cool the cheese, open the oven door and turn off the oven. Leave it to cool in the oven before removing it. A perfectly made cheese will be really slightly Jiggly in the middle (about a circumference from 2 to 3 inches), and it will take good during cooling.

While pumpkin cheese is always nice to eat after letting refrigerate for 4 to 6 hours, I think it's better after a full day. So, if you plan to make this pumpkin cheese for your Thanksgiving table, prepare a day before your Thanksgiving festivities. When ready to serve, up each slice with a whipped cream and serve with berries.

Cheesecake Pumpkin Complete Recipe

1. Preheat the oven to 350 degrees.
2. Place Graham crackers in a large plastic bag. Use a rolling pin to crush the crackers in a sand consistency.
3. Combine Cracker Graham crumbs and melted butter in a bowl.
4. Pack the mixture into a 9-inch pie pan or spring pan.
5. Cook the crust for 10 minutes.
6. During cooking, whip the cheese with low grease cream with an electric mixer.
7. Add into Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla and pumpkin pie in the bowl. Mix until all the ingredients are combined.
8. Pour the cheesecake mixture into the pan with the cooked crust.
9. Bake for 50 minutes.
10. When it is ready to cool down, turn off the oven and open the oven door. Leave the cheese cake until the oven cools completely.
11. The cheese must be eaten after being cooled for at least 4-6 hours, but it is best that you were waiting for a full 24 hours.
12. Top each slice with a whipped cream and serve with berries.

Eating this! advice

Do not make the same mistake I did! If you leave the oven cheese for too long, or let it cook at a higher temperature, the top of the cheese is likely to crack. Avoid cracks by cooling the appropriate way (explained above) and stopping the cooking process before starting to crack. A cheese is officially done when you shake it and 2 to 3 inches of the center are still slightly Jiggly. Do not worry, it will go well.

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