Slim Pickin’s Kitchen is reader supporter, and this post may contain affiliate links. I may earn a small commission when you click on the links at no additional cost to you. As an Amazon Affiliate, I earn from qualifying purchases. You can read my full disclaimer here.
Oops…I did it again…
I made yet another pumpkin recipe. I promise this is the last one for a while!
Unless you don’t want that to be the case…because I could easily change the name of this blog to Pumpkin Pickin’s Kitchen and be just as happy.
Sooo…have y’all ever had the pleasure of diving face first into a bag of Hershey’s cinnamon chips?
Those little morsels of goodness are so dang good, but the problem is they aren’t the easiest ingredient to find in my neck of the woods. My MIL took me to a random grocery store the other day, and I finally found the cinnamon chips I have been just dy-ing to get my hands on for what seems like forever and ever amen.
I left the store with no less than four bags, and I have every intention of using every last one of them.
This recipe is probably one of my favorites so far because it’s so dang easy.
Oh…and the ingredients I used were incredibly healthy and, depending on the crust you use, this can totally be gluten free!
It is also packed with protein because of the use of greek yogurt PLUS all of the other ingredients (besides the cinnamon chips) are all natural & organic so this cheesecake is not only delicious…but it’s good for you too!
You can also make this stupidly low in calories by changing up the pie crust as well.
I have been experimenting with coconut flour recently, and I followed this recipe for the crust in the pics, but I subbed 2 egg whites and 1 whole egg for the 3 eggs that recipe calls for. I baked it off for about 10 minutes, and then dumped the rest of the filling into it and finished it off.
What resulted was a thick and creamy, fluffy and yummy cheesecake that you don’t have to feel guilty about eating…and it was cooked and cooling in less than 30 minutes.
Now that’s my kind of recipe 🙂
Getting to know you…
Wha’ts your favorite cheesecake flavor? After pumpkin, my 2nd fav flavor would have to be banana pudding! So good!
Have you ever used cinnamon chips? This is actually the 1st time I’ve ever used them personally!
Do you cook with coconut flour? I’m liking it so far, but the crust did seem a wee bit dry…Maybe I’ll add more oil next time.