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. 

Banana Apple Pumpkin Muffins with Flax & Toasted Almonds

1 1/2 cups all purpose flour or whole wheat flour
1/2 cup whole old fashioned oats, finely ground
1 banana, ripe
2 apples, peeled, cored and diced into chunks
3 cups fresh pumpkin puree
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsps. flax seeds
2 tbsps. packed light brown sugar
almonds, chopped
ground cinnamon
coconut oil

• Preheat oven to 375 degrees F.
• In a large bowl, combine flour, oats baking powder baking soda and salt.  Set aside.

• In a food processor, combine pumpkin puree, apple chunks and the ripe banana.  Blend well to a smooth mixture.

• Spoon mixture into the dry ingredients and mix well.
• Add the flax seeds, vanilla extract, brown sugar and a sprinkle of cinnamon.  Mix until combined.

• Grease a muffin pan with coconut oil and spoon in muffin mixture about 2/3 full.
• Sprinkle each muffin with chopped almonds and bake for about 25 minutes. 
• Once baked, let cool in pan for a minute and transfer onto cooling rack until completely cooled.

This recipe yields 18 muffins. 
About 80 calories per muffin.

 

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

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.