SUPERFOOD // PUMPKIN:
Fall brings out all the trendy pumpkin flavoured foods and drinks. Keep in mind many really don’t contain any real pumpkin but are packed with sugars! Pumpkin actually has an impressive range of nutritional benefits, so why not include it as a staple in your diet!
Pumpkin has incredible benefits when it comes to brain health. It’s one of the best plant-based sources of naturally occurring tryptophan, an amino acid that contributes to the production of serotonin in our brain. Consuming pumpkin regularly helps prevent stress, anxiety, and even depression. Boost your mood and brain health with my recipe for Pumpkin and Cinnamon Cheesecake.
If you want a delicious yet lighter dessert for Thanksgiving or the upcoming holiday season this is the perfect cheesecake to complete your meal. This can be made a couple of days in advance or frozen for up to 6 weeks.
Recipe by Rose Reisman
Pumpkin and Cinnamon Cheesecake
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 2 tbsp water
- ¼ tsp ground cinnamon
- 1 lb light cream cheese cut into cubes
- 2 eggs
- ¾ cup canned pumpkin puree
- ½ cup low fat sour cream
- 2/3 cup brown sugar
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ginger powder
- 3 tbsp all purpose flour
- ¼ cup low fat sour cream
- 1 Preheat oven to 350 F. Spray a 9” springform pan with vegetable spray
- 2 Crust : Combine all ingredients until mixture comes together. Pat over bottom of baking dish.
- 3 In the bowl of a large food processor puree all ingredients for filling until smooth. Pour over top crust.
- 4 Topping: Place sour cream in a small plastic baggie. Snip off the end corner of the bag. Carefully draw approximately 8 straight lines through the top of the cheesecake. With a pointed knife or toothpick gently pull a line through the lines to make the pattern in the photo.
- 5 Bake for 40 minutes just until centre is still slightly loose. Chill before serving