Guilt-Free Thanksgiving Indulgence: Nutrient-Rich Pumpkin Cheesecake with a Pecan Crust Recipe | Trio Nutrition

The information in this article and throughout Trio Nutrition’s blog is for informational purposes only, and should never be mistaken for professional medical advice.

🌿 Pumpkin Cheesecake with a Pecan Crust - the cheesecake is light, airy, and flavorful. The pecan crust adds a touch of crunch, and the pumpkin puree is a good source of vitamins and minerals. 🌿 😃

Pumpkin Cheesecake with a Pecan Crust is a delicious and festive dessert that is surprisingly nutritious and perfect for your family at Thanksgiving. 🍁Pumpkin is a good source of vitamins A, C, and E, as well as fiber and potassium. Pecans are also a good source of fiber, protein, and healthy fats. Here are some of the vitamins and minerals that are packed into Pumpkin Cheesecake with a Pecan Crust:

• Fiber: Fiber is important for digestion, blood sugar control, and heart health.
• Potassium: Potassium is an important electrolyte that helps regulate blood pressure and muscle function.
• Pecan: Pecan is also a good source of fiber, protein, and healthy fats.
• Calcium: Pumpkin is a good source of calcium, which is important for bone health.
• Iron: Pumpkin is a good source of iron, which is important for carrying oxygen in the blood.
• Magnesium: Pumpkin is a good source of magnesium, which is important for muscle and nerve function.
• Vitamin K: Pumpkin is a good source of vitamin K, which is important for blood clotting.

Overall, Pumpkin Cheesecake with a Pecan Crust is a healthy dessert that can be enjoyed as part of a balanced diet. 🥧

Pumpkin cheesecake is a good source of protein. Protein is important for building and repairing tissues, as well as for producing hormones and enzymes. It also helps to promote satiety, which can aid in weight management.

In addition, pumpkin cheesecake is a good source of healthy fats. Healthy fats are important for brain function, hormone production, and nutrient absorption. They also help to promote satiety and can aid in weight management.

Overall, pumpkin cheesecake is a nutritious and delicious dessert that can be enjoyed as part of a healthy diet.

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Now to the part that you have been waiting for! Please enjoy this healthy Thanksgiving 🍁recipe of Pumpkin Cheesecake with a Pecan Crust packed with valuable nutrients your body needs. 🌿

Here is your guilt-free Thanksgiving Indulgence: Nutrient-Rich Pumpkin Cheesecake with a Pecan Crust Recipe:

For the crust:

• 1 1/2 cups whole wheat graham cracker crumbs
• 1/2 cup chopped pecans
• 1/4 cup (1/2 stick) unsalted butter, melted

For the filling:

• 2 (8-ounce) packages Neufchâtel cheese, softened
• 1 (15-ounce) can pumpkin puree
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 cup plain Greek yogurt

For the topping:

• 1/2 cup plain Greek yogurt
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon

Instructions:

For the crust:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the whole wheat graham cracker crumbs, chopped pecans, and melted butter. Press the mixture into the bottom and sides of a 9-inch springform pan.
3. Bake for 10 minutes.
4. Set aside to cool completely.

For the filling:

1. In a large bowl, beat the Neufchâtel cheese until smooth.
2. Beat in the pumpkin puree, maple syrup, eggs, cinnamon, ginger, and salt until well combined.
3. Stir in the Greek yogurt until just combined.
4. Pour the filling into the cooled crust.
5. Bake for 1 hour, or until the center is set.
6. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
7. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours.

For the topping:

1. In a medium bowl, whip the Greek yogurt until stiff peaks form.
2. Gradually beat in the unsweetened cocoa powder and cinnamon until smooth.
3. Spread the topping over the chilled cheesecake.
4. Refrigerate for at least 30 minutes before serving.

Expert Tips:

• For a smoother filling, beat the eggs one at a time.
• Make sure the Neufchâtel cheese is softened before you start mixing. This will help to prevent lumps from forming in the filling.
• Use room temperature eggs for best results. Cold eggs will make the filling thicker.
• Don't overmix the filling. Overmixing can cause the cheesecake to crack.
• Bake the cheesecake until the center is just set. The cheesecake will continue to cook as it cools.
• Let the cheesecake cool completely before refrigerating. This will help to prevent the crust from becoming soggy.
• Refrigerate the cheesecake for at least 4 hours before serving. This will allow the flavors to meld and the cheesecake to firm up.

And remember to always prioritize a balanced diet and consult with a healthcare professional for personalized guidance on your supplement choices to achieve optimal health outcomes.