Delicious and Lighter Pumpkin Cheesecake Recipe: A Simple Fall Dessert
One of my favorite routines is enjoying a delectable dessert with a hot cup of coffee. I absolutely love both making and eating desserts, especially when the recipes are simple, require only a few ingredients, and allow for some creativity. When I’m craving something more intricate, I prefer dining out, but the joy of making my own dessert is unmatched. Living in Italy has its perks, like the abundance of bakeries, bars, and restaurants serving mouthwatering treats — it’s a dessert lover’s paradise.
Every week, I make a homemade dessert, and as autumn rolls in, I find myself gravitating toward pumpkin and apple-based recipes. Among all my favorites, pumpkin cheesecake stands out as a comforting, seasonal treat that satisfies my sweet tooth.
Healthier Pumpkin Cheesecake: A Lighter Take on a Classic Favorite
Cheesecake is one of my all-time favorite desserts, but it can be quite calorie-dense. That’s why I’ve adapted my recipe to make it lighter without sacrificing flavor. This light pumpkin cheesecake has become my go-to post-workout treat, and I can confidently say it’s absolutely delicious! The best part? This easy pumpkin cheesecake recipe only requires 7 ingredients and takes just 10 minutes to prepare.
Whether you’re looking for a quick and healthy dessert or want to indulge in the flavors of autumn, this pumpkin cheesecake will not disappoint. Here’s the recipe:
Ingredients for the Pumpkin Cheesecake
- 250 g ricotta cheese
- 2 eggs
- 1 teaspoon vanilla extract
- 4 tablespoons rice flour
- 6 tablespoons brown sugar (I prefer less sweetness, but feel free to adjust)
- 1 teaspoon baking powder
- 300 g pumpkin (fresh or canned)
Instructions for Preparing the Pumpkin
- Start by placing the pumpkin in a bowl. Add 3-4 tablespoons of brown sugar and a pinch of cinnamon. Let it sit overnight for the flavors to meld.
- The next day, cook the pumpkin mixture in a pot on the stove, and let it cool.
- Once cooled, mash the pumpkin to achieve a smooth consistency.
Instructions for the Cheesecake
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together 2 eggs and brown sugar until well combined.
- Add the ricotta cheese and continue mixing until smooth.
- Stir in the mashed pumpkin and combine well with the cheese mixture.
- Add rice flour, vanilla extract, and baking powder, then mix everything together until smooth.
- Pour the cheesecake mixture into a greased pan.
- Bake in the preheated oven for 45-50 minutes. Once done, turn off the oven and leave the cheesecake inside with the oven door closed for another 30 minutes to finish cooking.
- Allow the cheesecake to cool completely before serving.
This healthy pumpkin cheesecake is not only a delightful dessert for autumn but also a lighter option that doesn’t compromise on taste. Perfect for those looking for a healthier treat after a workout or anyone who simply loves pumpkin-flavored desserts!
Related Posts
Autumn Salads: Simple and Delicious Recipes for Fall
