Pistachio Pumpkin Cheesecake Recipe

Name: Pistachio Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/2 cup Roasted Unsalted Pistachio Kernels; 1 Tablespoon Agave Nectar; 1 Tablespoon Pure Vanilla Extract; FOR THE FILLING:; 1-3/4 cup Plain Pumpkin Puree; 8 ounces, weight Low-fat Cream Cheese; 1/2 cups Agave Nectar; 1/4 cups Plain Nonfat Greek Style Yogurt; 1/4 cups Finely Ground Cornmeal; 3 Eggs; 1 Tablespoon Vanilla Extract; 1 teaspoon Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Cloves; 1/2 teaspoons Salt

Servings: persons

FOR THE CRUST:
1-1/2 cup Roasted Unsalted Pistachio Kernels
1 Tablespoon Agave Nectar
1 Tablespoon Pure Vanilla Extract
FOR THE FILLING:
1-3/4 cup Plain Pumpkin Puree
8 ounces, weight Low-fat Cream Cheese
1/2 cups Agave Nectar
1/4 cups Plain Nonfat Greek Style Yogurt
1/4 cups Finely Ground Cornmeal
3 Eggs
1 Tablespoon Vanilla Extract
1 teaspoon Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Cloves
1/2 teaspoons Salt

1
Preheat oven to 350u00b0F.
2
For the crust:
3
In the bowl of a food processor, chop pistachios to very fine meal. Transfer to a medium mixing bowl. Mix in agave and vanilla with a fork. The dough should be cohesive but not wet.
4
With a rubber spatula, pat dough into a nonstick 9-inch spring form pan. Bake in preheated oven for about 10 minutes, or until edges just start to brown. Remove from oven.
5
Add 2 cups hot water to a round or square cake pan. Place pan on lower oven shelf (the steam will minimize cracking of the top of the cheesecake).
6
For the filling:
7
In the bowl of a food processor or jar of a blender, combine all ingredients for the filling. Process or blend just until smooth.
8
Pour blended mixture into crust. Spread out evenly and place in oven on shelf above the cake pan and water. Bake cheesecake for 30-40 minutes or until filling is just set. Turn off oven. Open oven door halfway and allow cheesecake to cool in the oven. (This will also help to minimize cracking.)
9
Remove cheesecake from the oven. Cover with plastic wrap and refrigerate for 4 hours before serving.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/2 cup Roasted Unsalted Pistachio Kernels, 1 Tablespoon Agave Nectar, 1 Tablespoon Pure Vanilla Extract, and more.

Yes, Pistachio Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pistachio Pumpkin Cheesecake

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