Speaking of flavors, I wanted to share a couple of recipes with you! One is a wonderful pumpkin cheesecake recipe, and the other is for a guiltfree version using chocolate Shakeology! Enjoy!
Pumpkin Cheesecake
Recipe courtesy Paula Deen, 2007
Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min
Level: Easy
Serves: 8 servings
Ingredients
Crust:
* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
Filling:
* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Pumpkin Cheesecake Shakeology
1 scoop chocolate shakeology
1/2 cup pumpkin
1 tbs of sugar free fat free cheesecake pudding mix
1/2 cup milk (dairy, almond, soy, rice, or coconut)
1/2 cup water
lots of ice to taste
Blend in a blender. Enjoy!
Blend in a blender. Enjoy!
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