Title : Pumpkin Cheesecake
link : Pumpkin Cheesecake
Pumpkin Cheesecake
Pumpkin Cheesecake
A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!
Author: Wellness Mama
Recipe type: Dessert
Serves: 6-8
Ingredients
- Crust
- About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
- 2 Tablespoons of coconut oil or butter
- 1 egg
- cinnamon to taste
- honey or stevia to taste
- Filling
- 12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
- 2 Tablespoons of coconut oil
- 2 (8 ounce) packages of cream cheese at room temperature
- 3 eggs
- 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
- 1 tsp vanilla (optional)
- stevia or honey to taste (I used 2 tsp of powdered stevia leaf from the garden)
- [Note: The above recipe can be doubled to fit in a 9x13 baking dish]
Instructions
- Preheat oven to 375 degrees.
- Finely powder the almonds or pecans in food processor or blender.
- Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
- Put in heating oven for 10-15 minutes until crust is slightly toasted.
- In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
- When crust has started to toast, remove from oven and pour filling into pan.
- Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
- Remove and let cool.
- Chill at least 2 hours or overnight before serving.
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