The slightly obsessive, controlling side of me wanted to change the publishing date on this post, just so I wouldn’t show two pumpkin cheesecake recipes in a row. But I’ve decided to leave it. It’s pumpkin season ya’ll, if you’re not a pumpkin fan, come back in the spring 😉
I’ve shared a teaser picture of this cake a while back on my Instagram, and since then have gotten several requests to share the recipe. Well here it is!
While the other recipe on the previous post is Paleo friendly (made with cashews-no dairy), this one is definitely a bit closer to a traditional cheesecake, as it uses actual cheese. I love both recipes a lot and to be honest couldn’t chose a favorite, but if you end up trying both, please leave some feedback, I’d love to know which one you liked best!
CRUST INGREDIENTS:
- 1.5 cups of blanched almond flour
- 3 tbsp lakanto sweetener (or use erythritol)
- 2 tbsp micronized grassfed collagen
- 1/4 cup of melted grassfed butter
- 1/2 tsp of sea salt
- 1/2 tsp of ground cloves
CRUST INSTRUCTIONS:
- Preheat oven at 350F. Grease a 9″ springform pan with virgin coconut oil or butter.
- Stir dry ingredients together.
- Melt butter and whisk with the remaining ingredients. Stir until no clumps remain. The dough should be somewhat crumby but moist.
- Using your fingers, pack the crust mixture down into the springform pan, making sure to cover the bottom and a bit of the side as well.
- Prick gently with a fork all over the crust. Bake for about 13 minutes or until slightly golden.
- Allow crust to cool down for 10 minutes by placing the springform in the freezer. Leave oven on at 350F.
FILLING INGREDIENTS:
- 3 cups of pumpkin purée (I simply roasted a local organic pumpkin and puréed it, but use can if you must, just make sure not to use the puréed pumpkin pie mix which already has sweetener and spices)
- 3 large eggs
- 1 cup of full-fat coconut milk (in can)
- 1/2 cup of cream cheese (organic & grassfed is best)
- 3/4 cup of lakanto sweetener (or use erythritol)
- 1.5 tsp of ground cinnamon
- 2 tsp of ground nutmeg
- 1/4 tsp of ground ginger
- 1 tsp of organic vanilla extract
FILLING INSTRUCTIONS:
- Place pumpkin puree in the food processor with coconut milk and blend until smooth.
- Add remaining ingredients except for eggs and blend until smooth. Taste and adjust seasonings/sweetness if needed.
- Add eggs one by one and blend on low speed until well incorporated into the mix.
- Pour mixture into the crusted springform and shake from side to side to even out.
- Place springform pan in the oven and bake for 45 minutes.
- Remove cheesecake from the oven. Run a butter knife around the edge to prevent the sides from sticking (but DO NOT remove the springform edge).
- Allow cheesecake to cool down at room temperature for about 30 minutes then refrigerate for at least 4 hours to set. The cake won’t be ready before then.
- Serve cold or warm with coconut whipping cream and cinnamon/nutmeg if desired!
