Tuesday, November 25, 2008

Favorite Warrior Diet dessert

Pumpkin Cheesecake


  • 1 teaspoon ground cinnamon
  • 1/ 2 teaspoon ground ginger
  • 1/ 4 teaspoon ground cloves
  • Pinch of salt (optional)
  • 1/ 2 teaspoon vanilla extract
  • 2 whole eggs
  • 4 egg whites
  • 1/ 4 to 1/ 2 cup of maple syrup (adjust sweetness according to taste)
  • 1 15-oz. can of organic pumpkin
  • 15 oz. nonfat ricotta cheese (or farmer cheese)
  • 4 oz. fat-free cream cheese

You can substitute these cheeses with organic, low-fat cottage cheese. However, this will change the texture of the cake slightly.


Combine cinnamon, ginger, cloves and salt (optional) in a small bowl. Set aside. Lightly beat vanilla, eggs and maple syrup in a small bowl. Set aside. In a food processor, combine pumpkin and cheese until smooth. Add, alternating egg mixture and spice mixture, to the pumpkin and cheese mixture. (If you don't have a food processor, a blender will work, but mix eggs first, then gradually add pumpkin mixture.) Mix well, approximately three minutes.

Bake in a preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F. Bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool and rack for about two hours. Serve room temperature or chilled. Do not freeze; freezing causes the filling to separate. Pumpkin cheesecake tastes so good that, unfortunately, it disappears too quickly. It's like an open invitation for a binge. The sweetness can be adjusted according to your taste. It goes very well with organic yogurt or low-fat sour cream. As you can see, this dessert is high in protein, low in fat, relatively low in carbs and highly nutritious.


Laura said...

Of course you mean the entire cheesecake is your favorite dessert, right? Properly after a few steaks.

Sounds deadly, damn cheesecake is so tasty.

Doug Nepodal Sr. RKC said...

Yes, it is hard to share! once I start eating it I have to stop myself so there is some for everybody else.