Monday, November 4, 2013

clean eats | Easy Crock Pot Pumpkin Cheesecake


The only thing that keeps me sticking to a clean eating diet, is adjusting healthy eating, around my normal routine. After 30 years, I’ve learned that you can’t throw out all your old habits. It really sets you up for disaster.

My biggest issue - late night junk food cravings. Anyone in the health world would say “no-no, break that habit!” Well, I happen to be skinny mini, and I eat dessert every single night. I just make sure it’s clean! Simple as that. Every night I have a 150-200 calorie slice of clean eating heaven, and I never have cravings and the weight fly’s off, stays off.

http://siggisdairy.com/v2/products/

This is a new clean eating dessert recipe launched off of my absolute top favorite clean eating cheesecake recipe, that you can find here. It's time consuming, but EASY! Actual hands on work, you only spend about 10 minutes total. The rest is just waiting for the crock pot and fridge to hurry and give you your dessert. It really is mistake proof.

Basically what I do, is use this awesome brand, siggi’s dairy, to turn this plain cheesecake, into any type I want. You can pick up any of their products and use it as a replacement for the plain Greek yogurt. This time around I used the Pumpkin & Spice. You can go pineapple, coconut, vanilla, strawberry, peach… with the siggi’s line, the options are endless.

Ingredients
6 tablespoons oatmeal
2 tablespoons almond flour
1/2 teaspoon ground cinnamon
7 packets of Truvia
2 teaspoons coconut oil, melted
2 teaspoons unsweetened plain almond milk
4 ounces low-fat cream cheese, room temp
1 egg
1 egg white
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
Non-stick cooking spray


Directions
Turn your crock pot on high and spray four 6 ounce ramekins with your nonstick cooking spray. In a small food processor, toss in your oatmeal, cinnamon and 1 packet of Truvia. Ground to a powder. Add the coconut oil and milk and pulse a couple of times until you have wet crumbs.


Press the crumbs into the bottom of your ramekins and place them in your crock pot with the lid on. Let them stay there for at least 15 minutes.


With that going on, boil a large pot of water.  While that is coming to a boil, throw in your processor, all the other ingredients, and whip them up for a minute, until everything is well combined. Remove your ramekins from the crock pot. Pour the filling mixture into the little ramekins, over the crusts.


Carefully pour about a half inch of the boiling water into your crock pot [with the ramekins removed], and place the ramekins with your uncooked cheesecakes back inside. Place a clean dishtowel over the entire crockpot, then put the lid on top of that. This will keep the condensation from dripping into your cheesecakes and ruining them. Turn your crock pot on low, and cook for 1 hour. Then turn off the crockpot and let the cheesecakes sit for 1.5 hours. Don’t remove the lid, don’t move anything. Just let everything sit.


Place the cheesecake ramekins on a plate. Place a paper towel over them, then wrap them in plastic wrap. Move into the fridge to cool for 4 hours. Whenever you are ready to eat, just whip a knife around the cheesecakes and pop them out. Enjoy! Each one only contains about 185 calories and 14 grams of sugar!
 
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