PUMPKIN CHEESECAKE

Last week we made a very easy single serving of pumpkin cheesecake. You can easily split this recipe in half and share it, too! You can find the simple recipe below.

Macro-Friendly Pumpkin Cheesecake:

1/4 cup Ricotta

1/2 cup Pumpkin Puree

1 drop stevia

1-2 drops vanilla extract

1 sprinkle of cinnamon

1 graham cracker

Measure the ricotta into your serving dish. Measure 1/2 the pumpkin. Add the drops of stevia and vanilla. Stir with a spoon. top with the other 1/2 of the pumpkin. Sprinkle with cinnamon and graham cracker crumbles. Use some of the graham cracker squares to dip. This ricotta is the creamiest I have found available at Fred Meyer. It is very smooth and tastes very similar to cream cheese. You can sub a lower fat ricotta if you are wanting to lower the fat in the recipe. You could cut the pumpkin in half and eliminate the graham cracker if you need to cut back a little on carbs. You can also use honey or date syrup to sweeten if you prefer.