It’s finally fall (aka: pumpkin season)! The amount of mouthwatering pumpkin foods to celebrate, this time of year is endless. Pumpkin spice lattes, pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin… pumpkin… pumpkin! Let’s face it, if October had a mascot… It would be some character that resembled a pumpkin! The pumpkin is a very versatile vegetable. It pairs well as an ingredient within both sweet and savoury recipes. But along with the benefit of versitility, it is also a good source of nutrition for eye health! Use this fall vegetable within a desert legend, such as the cheesecake and you have a winning combination! (Amazing pumpkin cheesecake recipe included!)
Eye Health Benefits From Pumpkin
So, if you haven’t yet had your fill of pumpkin this fall, try out our delicious recipe for Pumpkin Cheesecake. Not only is this recipe full of taste, but you’ll also get some vitamin A from it!
Not only is this cheesecake rich and delicious, but the cream cheese gives an extra boost of protein, and pumpkin gives you Vitamin A! Just remember though, even though this delicious desert has some health properties… It is only as long as you indulge in it in moderation… So try to take it easy on the pie! : )
Pumpkin Cheesecake Recipe – Makes 8 Servings
- 2 – 8 ounce packages of cream cheese – softened (Can either be regular or light)
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1 tsp lemon juice
- 2 eggs
- 1 cup canned pure pumpkin (unsweetened)
- 1/4 tsp cinnamon
- dash of nutmeg
- 1/3 cup graham cracker crumbs (or 1 pre-made graham cracker pie crust)
Mix cream cheese and vanilla on medium until blended very well together (make sure cream cheese is almost lump free). Add eggs, vanilla, and lemon juice to mix until blended well. Stir in pumpkin and remaining spices.
Spray a 9″ pie plate with pam, sprinkle bottom with graham cracker crumbs (alternatively it is just as good an easy to use a pre-made graham cracker pie crust). Pour pumpkin cheese cake batter into pie crust.
Bake at 350 degrees for 40 minutes or until the centre of the pie is almost set. Cool in refrigerator for 3 hours or over night! This recipe is great served with whip cream!