Pumpkin Cinnamon Cheesecake

• 1 medium pie pumpkin (or acorn squash or butternut squash)
• 1 quart whole milk yogurt (strained overnight or up to 24 hours, discard whey)
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon cinnamon
• 1/4 teaspoon celtic sea salt

1. 1. Fill the bottom of a baking dish with a little less than 1/4 inch of water.
2. 2. Cut pumpkin in half, remove seeds, and place face down in baking dish.
3. 3. Roast pumpkin in the oven for 45-55 minutes until soft.
4. 4. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.
5. 5. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.
6. 6. Process in cinnamon and salt.
7. 7. Pour batter into a 9-inch tart pan.
8. 8. Bake at 350u0b0 for 45-50 minutes, until firm.
9. 9. Remove from oven, cool and serve.

pumpkin, milk yogurt, nectar, vanilla, lemon juice, cinnamon, celtic sea salt

Taken from www.food.com/recipe/pumpkin-cinnamon-cheesecake-393962 (may not work)