Clean up a traditional cheesecake recipe by adding cinnamon and lower glycemic sugars to help steady blood sugar. I also lighten this recipe up with yogurt instead of using only cream cheese as well as organic dairy and eggs from pasture raised animals. The probiotic rich sour cream is going to make this dessert a bit easier to digest too.
Author: Jessica Idleman
Recipe type: Sweets
- 2 eight ounce packages of organic cream cheese from pasture raised cows, softened
- 10 ounces of Greek style plain, whole milk yogurt
- 2 pasture raised eggs
- 1 cup coconut sugar (may sub ½ cup for birch tree sugar)
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- For Sour Cream Topping:
- 1 cup cultured organic sour cream
- 3 tablespoons of maple syrup
- ½ teaspoon of vanilla
- 2 tablespoons chopped pecans (optional)
- For Crust
- 1 cup pecans
- 1 cup dry dates, pitted
- ½ teaspoon salt
- Preheat oven to 350 degrees
- In a food processor combine pecans, dates, and salt and pulse until the consistency of bread crumbs. Press into the bottom of an 8" spring-form pan. Set aside.
- In a food processor or stand mixer beat cream cheese with eggs, sugar, and yogurt. While the mixer is running add in salt, cinnamon, and vanilla. Pour into a spring-form pan and bake 1 hour. Center should be just set with a slight jiggle. Cool completely.
- While the cake is baking, whisk together sour cream, maple syrup, and vanilla for topping. Move to the fridge to thicken.
- When cheesecake center is room temperature, release from spring-form pan and frost the top with sour cream topping. Chill an additional 2 hours before serving. Garnish with chopped pecans.