Pumpkin Banana Cheesecake w/ Almond, Date & Oat Crust

This cheesecake is absolutely delicious and absolutely good for you.  It tastes like a full fat/full calorie cheesecake, but it's not. Make this for Thanksgiving this year and enjoy a slice....or two! About 135 calories per slice!!

3 1/2 cups fresh or canned pumpkin puree (make sure it's 100% pumpkin with no added ingredients)

1 banana

1/4 cup plain cream cheese, softened

1 tbsp. all purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla extract

1 tsp. ground cinnamon

4 tbsps. turbinado sugar

1/4 cup old fashioned whole oats

4 dried dates

1/4 cup almonds

coconut oil

* optional * 1 tbsp. flax seeds

• Preheat oven to 375 degrees F. 
• In a large bowl, combine pumpkin puree, banana and softened cream cheese. 

 

• Mix with blender thoroughly until combined and smooth. 
• Add sugar, cinnamon, baking soda, salt and flour. Mix well.

• * optional * 1 tbsp. flax seeds (At this point, I like to throw in the flax seeds for added nutrition....completely up to you)

• In a food processor, combine dates, almonds and oats.

• Grind/Pulse thoroughly.  You want a medium to fine texture.

•  Grease a 9 inch pie dish with coconut oil.  Press the crust mixture into dish.

• Pour filling over crust.

• Smooth mixture evenly into dish and bake at 375 degrees F. for 30 minutes.

• Cover with tin foil and bake for another 7-10 minutes.  Let cool at room temperature.  Once cooled, transfer pie to refrigerator and chill for about 2 hours.  Serve cold.

I bet you can't eat just one slice!.......Enjoy!  Add a scoop of fresh whipped cream for added Yum!

This recipe yields about 8 equal slices/servings.
About 135 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.