This Healthy Pumpkin Cheesecake is the Ultimate Fall Dessert

Pumpkin Cheesecake Today I'm going to show you how to make a healthy version of a pumpkin cheesecake and a cake, combined in one single recipe. This delightful fusion of pumpkin cheesecake and cake is the ultimate fall dessert to enjoy with your loved ones. What's even better? It's a guilt-free treat that's lighter on sugar and calories compared to traditional cakes and cheesecakes. And when it comes to flavor, it's absolutely out of this world! 💚FREE ebook: Healthy Lifestyle Simplified (5 Mistakes to Avoid for Better Health) https://howtocooksmarter.com/free-guide/ 📚 My new recipe book [HOWTOCOOKSMARTER: 50 Recipes That Will Make You Feel Happy and Healthy] https://howtocooksmarter.com/cookbook WATCH NEXT: https://www.youtube.com/watch?v=K2tgxInVjYo https://www.youtube.com/watch?v=Ql2l-YKGhuE https://www.youtube.com/watch?v=d__JHwSvLUk https://www.youtube.com/watch?v=KncjX-uLDmU HEALTHY PUMPKIN CHEESECAKE RECIPE Ingredients: For the Pumpkin Cake Batter: 1 1/4 cups ground oats or oat flour (125g) 1 tbsp cornstarch 1 tsp baking soda 1 tsp ground cinnamon 1 tsp pumpkin spice 1/4 tsp salt 2 large eggs 1/4 cup maple syrup or agave (60ml) 1/4 cup unsweetened applesauce (65g) 1 cup pumpkin puree (250g) For the Cheesecake Filling: 1 cup ricotta cheese (250g) 1 cup Greek yogurt (250g) 1/4 cup maple syrup or agave (60ml) 2 teaspoons vanilla extract 2 large eggs 1 tablespoon oat flour For the Frosting: 250g strained Greek yogurt 1 tbsp honey NUTRITIONAL INFO (per slice): 177 calories, fat 4.8g, carb 23.7g, protein 10.1g Instructions: Preheat your oven to 325°F (160°C). For the pumpkin cake batter, in a bowl, combine the dry ingredients: oat flour, cornstarch, baking soda, ground cinnamon, pumpkin spice, and salt. In another bowl, whisk together the wet ingredients: eggs, maple syrup (or agave), applesauce, and pumpkin puree. Add the dry ingredients into the wet ingredients and mix just until combined. For the cheesecake filling, in a separate bowl, whisk together the ricotta cheese, Greek yogurt, maple syrup (or agave), and vanilla extract. Mix until creamy. Gradually add the eggs one at a time and incorporate the oat flour, taking care not to overmix the filling. Spoon about 1.5 cups of the pumpkin cake batter into the bottom of a 9-inch springform pan. Alternate spoonfuls of the cheesecake filling and the remaining pumpkin cake batter until all the mixture is used. Gently shake the pan to even out the batter. Place the pan in the preheated oven and bake for approximately 60 minutes or until the cake is set, but cheesecake filling still creamy. Allow the cake to cool at room temperature. Once cooled, refrigerate it for at least 4 hours to let the flavors meld and the cake set. For the frosting, in a bowl, mix the strained Greek yogurt and honey until well combined. Spread the yogurt and honey frosting evenly over the chilled cake. Return the cake to the fridge for an additional hour to let the frosting firm up. Slice the cake into 12 equal pieces and serve. Enjoy!