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Pumpkin Cheesecake

This recipe is requested every Thanksgiving and Christmas. I make it in a cake size pan because it is easier to cut and serve. It is usually served with whipped cream. You can serve it with whipped coconut cream if you like. It is grain-free. This is definitely a delicious indulgence.

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Crust:

  • 1/2 c coconut flour, sifted
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 egg
  • 1/4c melted butter or ghee
  • 1/4 c honey
  • 1 tsp vanilla extract
  • 1 c pecans
  • 1/4 c maple sugar

Preheat oven to 350 degrees.Combine all ingredients in food processor and blend until well incorporated. Spread crust into an even layer in cake pan. Pierce crust evenly with fork. Bake for about 15 minutes. Remove from oven and set aside until ready to add filling.

Filling:

  • 2 8oz pkg cream cheese
  • 1 c maple syrup
  • 6 eggs
  • 1/2 c cashew cream (see website)
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/4 tsp ground ginger
  • 2 tsp vanilla
  • 1 15oz can/box pumpkin puree

In food processor blend together cream cheese and maple syrup. Mix in the eggs one at a time into the cream cheese mixture. Add the cashew cream, salt, cinnamon, nutmeg, ginger and vanilla; blend until entire mixture is smooth. Add pumpkin puree and blend entire filling mixture. Scrape down sides of processor, and continue to mix until all the filling ingredients are well combined.

Place cake pan into a water bath. (A larger pan filled with about a 1/2-1 inch of water.) Spread filling  evenly into cake pan with crust. Bake for 1 hour or until cheesecake is set. Remove from oven, and water bath. Set aside to cool to room temp. Cover with plastic wrap and refrigerate. I like to make this 1-2 days before serving. The flavors get better as it sets.

Serve with whipped cream or coconut milk. Eat. Enjoy.

 

 

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