Homemade Pumpkin Cheesecake Recipe


Eat For Sustainable Weight Loss: Homemade Pumpkin Cheesecake Recipe

On today’s episode, I’m sharing why this 220 calorie piece of healthy homemade pumpkin cheesecake is better for weight loss, than those 100 calorie diet snack packs.

And yes, I’m also going to show you step-by-step how simple it is to make this quick and delicious cheesecake.

But first, if dieting, losing weight, and maintaining it, was as simple as eating low-calorie foods, we’d all be walking around fit and healthy.

It’s no secret that the diet industry is obviously a flawed system.

Typically the more diets you go on, the more low-calorie foods you eat.

Here at Live Lean TV, we follow a completely different approach to nutrition.

Yes, it’s still important to be in a calorie deficit, but we focus on making the MOST of the calories that you have to eat, while still being in a calorie deficit.

In other words, we focus on consuming metabolic and hormonally friendly foods that keep your blood sugar in check, thus reducing cravings, and keeping you feeling fuller and satisfied longer.

That way you eat less food throughout the day.

Plus the foods we are are delicious, like this cheesecake recipe.

By eating higher calorie meals and snacks, it also means you can eat fewer meals in the day, thus lowering the amount of food prep and time spent in the kitchen, and lets be real, less time cleaning your dishes.

To follow a sustainable diet that is in a calorie deficit, your number one priority should not be about focusing on only eating low calorie foods.

Your number one priority should be eating foods that are filling, and in some cases this means they are higher in calories.

The reason is because healthy fat is very filling compared to the typical “low calorie diet” snacks filled with hunger spiking refined carbohydrates.

So here’s a dieting mindset switch for you.

Next time you look at the nutrition facts label, rather than only focusing on the amount of calories, focus on which macronutrients those calories are primarily made up of.

If the majority of those calories come from healthy sources of fat, protein, and fiber rich carbohydrates, that food is more likely to keep you feeling full and balance your hunger cravings, versus a lower calorie food, higher in hunger spiking refined carbohydrates.

Again, if I was creating a calorie deficit for myself, I’d eat more higher calorie foods comprised of protein, fat, and fiber, versus eating low calorie foods with a higher percentage of those calories coming from refined carbohydrates.

Now, this healthy pumpkin pie recipe is a classic example of a delicious snack that is higher calorie, but since it’ll actually fill you up and balance your hunger hormones, it’ll allow you to eat less overall calories throughout the day, thus still being in a calorie deficit.

But promise me one thing.

After you eat a serving of pie, you may not feel full because it may take your brain 15-20 minutes to get the message that you’re actually full.

I’m at fault for this too.

So before grabbing another serving of pie, back away from the table, to give your body time to recognize that you’re satisfied.

Pumpkin Cheesecake Recipe

Print Recipe
Homemade Pumpkin Cheesecake Recipe
Homemade Pumpkin Cheesecake Recipe
Course Snack
Prep Time 5 minutes
Cook Time 50 minutes
Course Snack
Prep Time 5 minutes
Cook Time 50 minutes
Homemade Pumpkin Cheesecake Recipe
  1. Pre-heat oven to 350F.
  2. Add the walnuts, almonds, dates, and a dash of sea salt to a blender or food processor and blend together until crumbly.
  3. Add crumbles to a pie pan and press to the bottom and side of the pan to form the cheesecake crust.
  4. Add the pumpkin, coconut yogurt, honey, lemon juice, and cinnamon to a blender or food processor and blend together.
  5. Once blended, pour filling into the crust.
  6. Add cheesecake to the oven and bake for 50-55 minutes. Filling should not be jiggly when it’s finished.
  7. Allow cheesecake to cool and then serve.
Recipe Notes

Nutrition Info (per serving):

Calories: 218

Protein: 4g

Carbohydrates: 28g (4g fiber)

Fat: 10g

Live Lean Way

Before you go, we have some huge news.

Tomorrow, Jessica and I are announcing the launch of our brand new Live Lean Way 28 Day video course led by Jessica.

In this video course, Jessica teaches you everything you need to know about the RIGHT foods to get lean and healthy, but even more importantly, it teaches you about YOURSELF, your motivation, and your relationship with food.

Think of your mindset like the software and your body is the hardware.

Without the right software, the hardware won’t function properly.

Once you get your mind right, your body is then ready to follow.

So we created this course to give you that lasting mindset transformation that will help you make the best food related decisions for the rest of your life.

Open Enrollment starts on May 8, 2018 and closes on June 5, 2018.

Click here to be among the first students ever enrolled in this course and you’ll get the discounted open enrollment rate.

Can’t wait to see you on the inside.

Thanks for watching and keep Living Lean.

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Start by taking our FREE Live Lean Body Quiz to get access to the best program specific to your goals!

4 responses to “Homemade Pumpkin Cheesecake Recipe

  1. Made this today & I’m almost sure there must be a typo with the cinnamon. That’s a LOT of the stuff & hits you right in the back of the throat! Next time I’ll try 2 teaspoons, instead of the 2 tablespoons this recipe calls for. Maybe some ginger & nutmeg like Jen suggests too.

  2. The texture was good. Something tasted a little off. Next time I’m going to add ginger, cloves, nutmeg and cinnamon. I also might reduce the pumpkin a little and increase the greek yogurt. Thanks so much for the idea.

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