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Pumpkin Cheesecake Breakfast Smoothie


I love when I can make a healthy breakfast that can also land under the dessert category. Cheesecake for breakfast? Uh huh, that’s right! If you’ve been following I’m sure you’ve noticed my cheesecake obsession. It’s got to be one of the top things I post in one form or another. Just a few days ago I posted Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce. I’m seriously loving them. We’ve been eating them every night after dinner for the last 3 nights. They have been so delicious and inspiring I’ve decided I want a healthier version for breakfast. No these don’t have the caramel sauce (of course I wouldn’t judge if you wanted to add a drizzle over this :) but you wouldn’t believe how amazing they are. So easy and filling too.
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You could also add ice to these if you’d prefer. If you are looking to cut back a little on the fat go with the low-fat cream cheese instead of regular cream cheese (next I’d like to try out fat free and double the amount. I have tried full fat and l0w-fat but not fat free yet), and to reduce calories omit the graham cracker (it’s really not needed anyway. I’ll probably make these without most of the time).

[post_ads]I never would have thought someone could get me to drink pumpkin. It’s always just seemed too weird. Like drinking a raw pumpkin pie or something. I’m so glad I’ve finally given in and given it a chance because I know I’m going to be hooked on these. They are unbelievably creamy (not pumpkin gooey sludgy which was the odd texture I feared), with just the right amount of pumpkin and sweetness. And of course they are vitamin packed, with a whopping 1/2 cup of pumpkin in each serving that’s gotta be good. This is an easy recipe I’d highly recommend trying. Start your morning off right, with cheesecake smoothies. Enjoy!






Pumpkin Cheesecake Breakfast Smoothie

Prep Time: 4 minutes

Yield: 2 small servings or 1 large


Ingredients
1 cup almond milk (preferably original)
1/2 cup chilled pumpkin puree
1 small peeled and frozen well ripened banana*
1/4 cup quick oats
1 oz cream cheese, regular or low-fat
1/4 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 Tbsp crushed graham crackers or graham pie crust (optional)


Directions
Add all ingredients to a blender (except graham crackers if using). Cover and blend until well pureed then serve topped with crushed graham crackers if desired.

*The banana is mostly what gives this smoothie it's sweetness, so I recommend using one that is speckled (not mushy though).


Courtesy: Cooking Classy

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Cake Magazine: Pumpkin Cheesecake Breakfast Smoothie
Pumpkin Cheesecake Breakfast Smoothie
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