For the holidays I always make a Agave Pumpkin Pie for my kids, but I’ve never liked Pumpkin Pie so I also make a Pumpkin Agave Cheesecake too. This recipe is the perfect alternative for your guests who don’t like pumpkin pie, but enjoy a hint of pumpkin flavor in a rich creamy cheesecake! Yum!
Pumpkin Agave Cheesecake Recipe
2 8-ounce packages organic neufchatel cheese
2 organic cage free eggs, separated
½ cup organic agave nectar
1/2 cup from a can 100% pure canned Libby’s pumpkin*
¼ teaspoon organic cinnamon
¼ teaspoon organic nutmeg
½ teaspoon organic ground cloves
¼ teaspoon organic ground ginger
¾ cup organic sour cream
2 tablespoons organic agave nectar
1 teaspoon organic real vanilla extract
1/8 teaspoon organic cinnamon
1/8 teaspoon organic nutmeg
1/8 teaspoon organic ground cloves
The extra filling needs an extra large pie crust – I used a Keebler® Ready Crust® Graham 2 Extra Servings Pie Crust
1. Preheat oven to 350 degrees.
2. Beat egg whites until stiff and set aside. Mix egg yolks thoroughly with Neufchatel cheese. Mix in organic agave nectar and pumpkin puree. Gently fold in egg whites.
3. Pour into prepared crust. Cook for 35-45 minutes or until a fork poke comes out clean.
4. Allow to cool thoroughly. Mix all toppings ingredients gently and top cool cheesecake.
5. Serve cold and enjoy.
Variation that can be added prior to baking
½ cup organic dark chocolate chips (we had to make 2 pies & this one was delicious too)