Pumpkin Cheesecake w/ Almond & Flaxseed Crust

 

 

 

 



Filling:
2 1/2 cups pumpkin puree (I used fresh puree but canned pumpkin is fine)
4 oz. low fat cream cheese, softened
3 tbsps. flour
1/2 tsp. salt
1 tsp. baking soda
1 egg, beaten
1/4 cup turbinado cane sugar
1 tbsp. cinnamon
1 tsp. nutmeg

Crust:
1 tbsp. flax seeds
1/4 cup almonds

• Preheat oven to 425 degrees F.  
• In a large bowl, cream together softened cream cheese and sugar. 
• Add egg, pumpkin, salt, baking soda, flour, cinnamon and nutmeg. 
• Beat all ingredients together for about a minute. 
• Spray a 9 inch pie dish with nonstick spray. 
• In a food processor or coffee grinder, grind together flax seeds and almonds. 
• Evenly, sprinkle the almond/flaxseed crust onto the bottom of the dish. 
• Pour batter into dish covering the crust. 
• Dust the top with a sprinkle of cinnamon. 
• Bake at 425 for 15 minutes and then lower the temperature to 375 degrees F.  Bake for another 30 minutes. 
• Let the pie cool and set on the counter for 30 minutes. 
• Transfer to the fridge to completely set and cool for 3 hours. 

This recipe yields about 8 equal slices/servings.
About 125 calories per slice.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.